• 1 1/2 cup dried black beans - rinsed and picked over
• 3 cups low sodium chicken broth
• 3 cups water
• 3 large green bell peppers - halved and seeded
• 1 1/2 large onions - halved at equator and peeled, root end left intact
• 1 1/2 head garlic - 7 med cloves minced (8 tsp), remaining head halved at equator with skin left intact
• 3 bay leaves
• 2 1/4 cups long grain white rice
• 3 Tbsp olive oil
• 9 oz. lean salt pork - cut into 1/4“ dice
• 1 1/2 Tbsp minced fresh oregano leaves
• 2 Tbsp ground cumin
• 3 Tbsp red wine vinegar
• 3 med scallions - sliced thin
• 1 lime - cut into wedges
• Vegetarian: substitute veg broth, eliminate salt pork, add 1 1/2 Tbsp tomato paste with vegetables, additional 1 1/2 tsp salt with vinegar in last step

1. Dissolve 2 Tbsp salt in 3 qut cold water in large bowl. Add beans and soak at room temperature for at least 8 hr and up to 24 hours. Drain and rinse well.
2. In large Dutch oven with tight-fitting lid, stir together drained beans, broth, water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves, and 1 1/2 tsp salt. Bring to simmer , cover, reduce heat to low. Cook until beans are just soft, 30-40 min. Remove and discard pepper, onion, garlic, and bay leaves. Drain beans in colander set over large bowl, reserving 3 3/4 cups bean cooking liquid. If you don't have enough liquid, make up with water.
3. Adjust oven rack to middle position and heat oven to 350 deg. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 min. Shake strainer vigorously to remove all excess water; set rice aside. Cut remaining peppers and onions into 1/4” pieces.
4. In empty Dutch oven, heat 1 1/2 Tbsp oil and salt pork, cook, stirring frequently, until lightly browned and rendered, 15-20 min. Add remaining 1 1/2 Tbsp oil, chopped peppers and onions, oregano, and cumin. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened and beginning to brown, 10-15 min. longer. Add minced garlic and cook, stirring constantly, until fragrant, about 1 min. Add rice and stir to coat, about 30 sec.
5. Stir in beans, reserved bean cooking liquid, vinegar, and 3/4 tsp salt. Increase heat and bring to simmer. Cover and transfer to oven. Bake until liquid is absorbed and rice is tender, about 30 min. Fluff with fork and let rest, uncovered, 5 min. Serve, passing scallion and lime wedges.

  Serves: 8      Total cook time: 8-24hr soak + stove 70 + oven 30 + set 5
  Source: Cook's Illustrated 3/1/11