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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
4 ounces slab bacon, rind removed and cut into 1/4-inch dice or 5 tablespoons pure spanish olive oil |
1 medium-size onion, finely chopped |
1 medium-size green bell pepper, seeded and finely chopped |
2 cloves garlic, finely chopped |
1 cup dried black beans, rinsed, soaked overnight, and prepared according to directions on package to yield 2 1/2 cups cooked black beans or 2 (16-ounce) cans black beans, undrained |
2 cups raw converted white rice |
4 1/2 cups water |
2 teaspoons salt |
1 bay leaf |
2 tablespoons pure spanish olive oil |
1 tablespoon hot red pepper sauce (recommended: blair's original death sauce) |
freshly ground black pepper |
Directions:
1. In a large saucepan, cook the bacon for 6 to 8 minutes over low heat, or heat the oil until fragrant. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 6 to 8 minutes. Add the remaining ingredients and cook over medium-high heat until all the water has been absorbed and small craters form over the surface of the rice, 10 to 15 minutes. Stir with a fork, cover, and cook over low heat until the rice is tender, 10 to 15 minutes. Discard the bay leaf and serve.
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