Savory Sofrito Black Beans with Fragrant Rice

1. Soak the Beans

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

2. Cook the Beans

Drain the beans and place them in a Dutch oven. Add 2 cups of chicken broth, 2 cups of water, one half of a green bell pepper, one half of the onion, the halved garlic head, and 2 bay leaves. Season with 1 teaspoon of salt. Bring to a simmer and cook for 30 to 40 minutes, or until the beans are just soft.

3. Prepare the Rice

Rinse the long-grain white rice in a strainer under cold running water until the water runs clear. Shake the strainer to remove excess water.

4. Process Vegetables

Process the remaining green bell peppers and the other half of the onion in a food processor until they are coarsely chopped.

5. Cook the Pork

Heat 1 tablespoon of olive oil in the Dutch oven over medium heat. Add the diced salt pork and cook until lightly browned, about 15 to 20 minutes.

6. Make the Sofrito

Add another tablespoon of olive oil to the Dutch oven. Stir in the chopped bell peppers and onion, along with 4 teaspoons of ground cumin and 1 tablespoon of minced fresh oregano. Cook for 10 to 15 minutes, until the vegetables are softened and beginning to brown.

7. Add Garlic and Rice

Add the minced garlic to the sofrito and cook until fragrant, about 1 minute. Then add the rinsed rice and stir to coat with the mixture.

8. Combine Ingredients

Stir in the cooked beans, the reserved 2.5 cups of cooking liquid, 2 tablespoons of red wine vinegar, and 0.5 teaspoon of salt. Bring to a simmer, then cover the Dutch oven and transfer to the preheated oven. Bake until the liquid is absorbed and the rice is tender, about 30 minutes.

9. Finish and Serve

Fluff the rice with a fork and let it rest for 5 minutes. Serve garnished with sliced scallions and lime wedges.