Arroz Congrí

Ingredients

 * 12 ounces red beans
 * ¼ teaspoon dried oregano
 * ¼ lb. salt pork
 * 2 quarts water
 * ½ lb. lean pork or ham
 * ¼ cup Spanish olive oil
 * 4 garlic cloves, peeled
 * 2 medium onions, chopped
 * 2 teaspoons salt
 * 1 small green bell pepper, chopped
 * ½ teaspoon pepper
 * ⅛ teaspoon sugar
 * ½ teaspoon ground cumin
 * 2¼ cups long-grain rice

Directions

 * 1) Soak the beans in a large pot with water for at least 8 hours or overnight.
 * 2) Bring the beans to a boil, reduce the heat and let cook for 1 hour and a half to forty five minutes or until tender, adding water if necessary.
 * 3) Cut the salt pork into medium chunks and cook in a large casserole.
 * 4) Remove from casserole and drain in paper towel.
 * 5) Cook the ham chunks in the rendered fat for 5 minutes.
 * 6) Remove the ham and wipe out the casserole with more paper towel.
 * 7) Add the oil and cook the onion, garlic, and bell pepper over medium heat until tender, about 5 minutes.
 * 8) Return the salt pork and ham to the casserole.
 * 9) Add the beans and 5 cups of the cooking liquid (add water if necessary) to the onions and bell pepper.
 * 10) Raise the heat to high, add the oregano, cumin, sugar, salt, pepper, and rice, and cook, uncovered, until most of the liquid has been absorbed, 15 to 20 minutes.
 * 11) Stir the rice with a fork, reduce the heat to low, and cook 10 to 15 minutes more until done.