Black Beans and Rice Cuban style

This black beans and rice classic Cuban style recipe is perfect to accompany roasted pork or beef entrees. Just about any main course will go well with this robust side dish.

Black beans and rice
Black beans and rice

Ingredients;
1/2 LB dried black beans, rinsed
1 TSP salt
1 bay leaf
1/4 cup olive oil
1/4 LB bacon
1/2 red bell pepper, chopped
2 medium onions, chopped
3 garlic cloves, minced
1 LB medium grain rice
1/4 cup dry white wine
1 TSP dried oregano
1/2 TSP ground cumin
1/2 TSP black pepper

Directions;
In a large pot bring 6 cups of water to a boil and add the beans, salt and bay leaf. Cover and reduce heat to a simmer. Cook for about 2 hours or until the beans a fork tender.  Drain the beans and reserve about 3 cups of the cooking liquid. Discard the bay leaf.
Let the beans cool.
Heat 2 TBLS of the olive oil in the same pot and cook the bacon until it is crispy. Remove the bacon and mince it, set aside. Discard half the fat. Add 2 more TBLS of olive oil and add the bell pepper, onions and garlic. Saute for 5-8 minutes until they are tender.
Add the rice, the reserved liquid,  oregano, wine, cumin, cooked bacon and black pepper.
Bring to a simmer for about 5 minutes uncovered.
Stir and cover cooking on low until the liquid is absorbed.
Fluff the rice with a fork and serve.