This is a staple dish in a Cuban household. It’s usually served with pork and fried plantains. Recipe courtesy of Cuban Chicks can Cook.
1/2 a pound of dried black beans (rinsed and soaked overnight)
5 cups of water
1 chopped green pepper
2 medium onions chopped
3 cloves of garlic minced
1 bay leaf
1 teaspoon of ground oregano
1/2 teaspoon of ground cumin
salt to taste 3 to 4 teaspoons
1/2 teaspoon of ground white pepper
1/4 cup Spanish olive oil
1/2 pound of pork chunks, I just used bacon
1 pound of long grain white rice
Bring the beans with bay leaf to a boil using the same water it was soaked. Add more water to make 5 cups.
Reduce the heat and simmer for about 2 hours or until the beans are tender. In a large pot cook the bacon till crisp. Discard half the fat and add 1/8 cup of olive oil. Add the onions, pepper and garlic, cook till carmelized, set aside.
Once the beans are ready drain and reserve 3 cups of the liquid. Add the liquid to the onion pepper mix with the rice and bring to a boil.
Boil for 10 minutes or till most of the liquid is absorbed. Meanwhile add sat and oil to the beans. Pour into the pot with the rice and lower the heat, cover and continue to cook for 15 minutes or till the rice is done.