Classic Cuban Beans and Rice

Makes 9 servings.

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

1. 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.
2. Combine beans, salt, bay leaf, oregano, cumin, black pepper and remaining 3-1/2 cups water in 4-quart Dutch oven.
3. Bring to a boil. Reduce heat, cover, and simmer 1-1/2 hours, or until beans are tender. Remove bay leaf.
4. Cook green pepper, Onion and garlic in medium skillet in oil until tender crisp.
5. Stir vegetables and wine into beans.
6. Combine rice and parsley.
7. Spoon rice onto serving plate. Top with beans.