Havana-Style Black Bean Delight

1. Soak Black Beans

Dissolve 1.5 tablespoons of salt in 2 quarts of cold water in a large bowl. Add the dried black beans and let them soak for at least 8 hours or up to 24 hours.

2. Cook Beans

Drain the soaked beans and transfer them to a Dutch oven. Add 2 cups of chicken broth, 2 cups of water, one of the bell pepper halves, one of the onion halves, the halved garlic head, 2 bay leaves, and 1 teaspoon of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 30 to 40 minutes, until the beans are just soft. Drain the beans and reserve 2.5 cups of the cooking liquid, adding water if needed to reach the desired amount.

3. Preheat Oven and Rinse Rice

Preheat your oven to 350°F, positioning the oven rack in the middle. Rinse 1.5 cups of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear, which usually takes about 1.5 minutes.

4. Prepare Sofrito

In a food processor, pulse the remaining bell pepper and onion into ¼-inch pieces, about 8 pulses. Heat 2 tablespoons of olive oil in the Dutch oven over medium heat. Add the diced salt pork and the processed bell pepper and onion mixture, cooking until the vegetables are lightly browned and the salt pork is slightly crispy.

5. Add Spices and Rice

Stir in 4 teaspoons of ground cumin and 1 tablespoon of minced fresh oregano, cooking briefly until fragrant. Add the rinsed rice, drained beans, and the reserved cooking liquid to the pot. Stir to combine, ensuring the rice is evenly distributed. Cover the Dutch oven and transfer it to the preheated oven, baking until the rice is tender and has absorbed most of the liquid.

6. Finish and Serve

Remove the pot from the oven and stir in 2 tablespoons of red wine vinegar. Sprinkle with sliced scallions and serve with lime wedges on the side.