Rice and Beans

Serves: 8
Time: 50 mins

Ingredients

• 4 cloves garlic, peeled
• 1 tsp table salt
• 6 slices bacon, chopped
• 2 TB olive oil
• 1 medium onion, finely chopped
• 1 green pepper, seeded and finely chopped (3/4 cup)
• 2 1/2 tsp chicken bouillon powder
• 1 bay leaf
• 1/4 tsp ground cumin
• 1/2 tsp dried oregano
• 1 1/2 cups uncooked long grain white rice
• 2 (15.5 oz each) cans black beans, with liquid
• 1 3/4 cups water
• 1 TB red wine vinegar
• Optional garnish: chopped cilantro or sliced green onions

Preparation

1. Place garlic clove on a cutting board and sprinkle with table salt. Let sit for 3 minutes and mince into a paste with knife. Set aside.

2. Place bacon and olive oil in a large heavy pot. Constantly stir over medium high heat until bacon renders fat and turns golden brown, about 6 min. Add onion, green pepper, and garlic paste into the bacon and stir until vegetables are translucent, about 5 min. Add the chicken bouillon powder, the bay leaf, cumin, oregano, and rice. Stir for 1 minute until well mixed and all the rice is coated in oil.

3. Add the beans with their liquid, the water, and vinegar. Mix to combine. Cover and bring to a boil. Immediately reduce to a simmer, and simmer covered for 45 minutes. Do not peek. Keeping pot covered, let it rest off heat another 10 minutes. Fluff rice with a fork and serve. Garnish with chopped cilantro or green onions if desired.