Classic Cuban Beans and Rice

Description
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Ingredients

 * 2 cups (12 ounces) dry black beans or red kidney beans
 * 7 cups water, divided
 * 2 teaspoons salt, divided
 * 1 bay leaf
 * 1/2 teaspoon oregano leaves
 * 1/4 teaspoon ground cumin
 * 1/4 teaspoon ground black pepper
 * 1 cup chopped green bell pepper
 * 1/2 cup chopped onion
 * 1 clove garlic, minced
 * 2 tablespoons vegetable or corn oil
 * 2 tablespoons dry red wine
 * 5 cups hot cooked rice
 * 1/4 cup chopped fresh parsley

Directions

 * Rinse beans. Soak overnight in 3-1/2 cups water and 1 teaspoon salt or bring to a boil, boil for 1 minute, remove from heat, and let stand 1 hour. Drain.

*Combine beans, salt, bay leaf, oregano, cumin, black pepper and remaining 3-1/2 cups water in 4-quart Dutch oven. Bring to a boil. Reduce heat, cover, and simmer 1-1/2 hours, or until beans are tender. Remove bay leaf.

*Cook green pepper, onion and garlic in medium skillet in oil until tender crisp. Stir vegetables and wine into beans. Combine rice and parsley. Spoon rice onto serving plate.


 * Top with beans.