| Servings: 12
Ingredients:
Directions
• Fry the bacon in a heavy bottomed Dutch oven. When the bacon is crisp, remove with a slotted spoon and, in the bacon fat, sauté the onion, sweet pepper and garlic at low heat until wilted.
• Add the black beans and the oregano and correct the seasoning, adding salt and pepper as necessary. Add the water and stir. Bring to a boil and add the rice and stir. Place the bay leaf on top of the rice. Cover with a piece of wax paper, then a paper towel, then cover the pot. Take care that the papers reach just to the edge of the pot to prevent their catching fire.
• Cook at low heat for 20 minutes. Check to see if the water has been absorbed and that the rice is becoming tender. Stir with a fork and cover again. Cook for 10 minutes more or whatever time you consider necessary.
• Fluff with a fork and mix in the bacon pieces before serving. |
