SERVES 6 TO 8
It is important to use lean—not fatty—salt pork. If you can’t find it, substitute 6 slices of bacon. If using bacon, decrease the cooking time in step 4 to 8 minutes. You will need a Dutch oven with a tight-fitting lid for this recipe. For a vegetarian version of this recipe, use water instead of chicken broth, omit the salt pork, add 1 tablespoon tomato paste with the vegetables in step 4, and increase the amount of salt in step 5 to 1½ teaspoons.
Table salt |
|
6½ |
ounces dried black beans (1 cup), picked over and rinsed |
2 |
cups low-sodium chicken broth |
2 |
cups water |
2 |
large green bell peppers, stemmed, seeded, and halved |
1 |
large onion, halved at equator and peeled, root end left intact |
1 |
head garlic, 5 medium cloves minced or pressed through a garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact |
2 |
bay leaves |
1½ |
cups long-grain white rice |
2 |
tablespoons olive oil |
6 |
ounces lean salt pork, cut into ¼–inch dice (see note) |
4 |
teaspoons ground cumin |
1 |
tablespoon minced fresh oregano leaves |
2 |
tablespoons red wine vinegar |
2 |
scallions, sliced thin, for serving |
Lime wedges, for serving |
1. Dissolve 1½ tablespoons salt in 2 quarts cold water in a large bowl or container. Add the beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
2. In a Dutch oven, stir together the drained beans, broth, water, 1 bell pepper half, 1 onion half (with root end), the halved garlic head, bay leaves, and 1 teaspoon salt. Bring to a simmer over medium-high heat, cover, and reduce the heat to low. Cook until the beans are just soft, 30 to 35 minutes. Using tongs, remove and discard the pepper, onion, garlic, and bay leaves. Drain the beans in a colander set over a large bowl, reserving 2½ cups bean cooking liquid. (If you don’t have enough bean cooking liquid, add water to equal 2½ cups.) Do not wash out the Dutch oven.
3. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Place the rice in a large fine-mesh strainer and rinse under cold running water until the water runs clear, about 1½ minutes. Shake the strainer vigorously to remove all excess water; set the rice aside. Cut the remaining peppers and onion into 2-inch pieces and process in a food processor until broken into rough ¼-inch pieces, about 8 pulses, scraping down the bowl as necessary; set the vegetables aside.
4. In the now-empty Dutch oven, heat 1 tablespoon oil and the salt pork over medium-low heat and cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes. Add the remaining 1 tablespoon oil, the chopped bell peppers and onion, cumin, and oregano. Increase the heat to medium and continue to cook, stirring frequently, until the vegetables are softened and beginning to brown, 10 to 15 minutes longer. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the rice and stir to coat, about 30 seconds.
5. Stir in the beans, reserved bean cooking liquid, vinegar, and ½ teaspoon salt. Increase the heat to medium-high and bring to a simmer. Cover and transfer to the oven. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. Fluff with a fork and let rest, uncovered, for 5 minutes. Serve, passing the scallions and lime wedges separately.