Cuban-Style Black Beans and Rice

To soak 1 pound of beans, dissolve 3 Tbs salt in 4 quarts cold water. Use table salt to dissolve easily. Soak at room temp 8-24 hours. Drain and rinse well.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dissolve 1.5 tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Step 2

In Dutch oven, stir together drained beans, broth, 2 cups water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves, and 1 teaspoon salt. Bring to simmer over medium-high heat, cover, and reduce heat to low. Cook until beans are just soft, 30 to 35 minutes. Using tongs, discard pepper, onion, garlic, and bay leaves. Drain beans in colander set over large bowl, reserving 2.5 cups bean cooking liquid. (If you don't have enough bean cooking liquid, add water to equal 2.5 cups.) Do not wash out Dutch oven.

Step 3

Adjust oven rack to middle position and heat oven to 350 degrees. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake strainer vigorously to remove all excess water; set rice aside.

Step 4

Cut remaining peppers and onion into 2-inch pieces and pulse in food processor until broken into rough 1/4-inch pieces, about 8 pulses, scraping down bowl as necessary; set vegetables aside.

Step 5

In now-empty Dutch oven, heat 1 tablespoon oil and salt pork over medium-low heat and cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes.

Step 6

Add remaining 1 tablespoon oil, chopped peppers and onion, cumin, and oregano. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened and beginning to brown, 10 to 15 minutes longer. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat, about 30 seconds.

Step 7

Stir in beans, reserved bean cooking liquid, vinegar, and 1/2 teaspoon salt. Increase heat to medium-high and bring to simmer. Cover and transfer to oven. Cook until liquid is absorbed and rice is tender, about 30 minutes.

Step 8

Fluff with fork and let rest, uncovered, 5 minutes. Serve, passing scallions and lime wedges separately.