- 1 cup dried black beans
- 2 tablespoons olive oil
- 1 small onion, chopped into 1/2-inch pieces
- 1 small green pepper, chopped into 1/2-inch pieces
- 5 or 6 cloves garlic, roughly chopped
- 1 teaspoon kosher salt
- Freshly ground pepper
- 1 tablespoon fresh oregano, roughly chopped
- ¼ teaspoon dried dill
- 2 small bay leaves
- 1 tablespoon cider vinegar
- 1 tablespoon dry red wine, or vino seco
- 1 ½ cups long-grain rice, rinsed
- Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
- Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it’s hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
- Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.
- Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
- Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.