Cuban Black Beans and Rice

Rinse 1 cup dried black beans and pick out any blemished beans and stones.

Dissolve 1 ½ tablespoons salt in 2 quarts cold water in large bowl or container.

Add beans and soak at room temperature for at least 8 hours or up to 24 hours.

Drain and rinse well.

Stem, seed, and halve 2 large green bell peppers.

Halve 1 large onion.

Remove 6 cloves garlic and bay leaves.

Keep skins on garlic head and leave at equator.

Peel and mince 5 garlic cloves to yield about 5 teaspoons.

Combine drained beans, 2 cups chicken broth, 2 cups water, 1 pepper half, 1 onion half, halved garlic head, 2 bay leaves, and salt pork in large Dutch oven with tight-fitting lid.

Bring to simmer over medium-high heat.

Cover and reduce heat to low.

Cook beans in colander over large bowl, reserving 2 ½ cups cooking liquid.

Adjust oven rack to middle position and heat oven to 350 degrees.

While beans are simmering, place 1 ½ cups long-grain white rice in fine-mesh strainer and rinse under cold running water until water runs clear, about 1 ½ minutes.

Set rice aside.

Pulse pepper and onion in food processor until broken into rough ¼-inch pieces, about eight 1-second pulses, scraping down sides of bowl as necessary.

Set vegetable aside.

Mince enough fresh oregano to yield 1 tablespoon.

Cut 6 ounces salt pork into 1/4-inch cubes.

In new empty Dutch oven, heat 1 tablespoon olive oil and salt pork over medium-low heat.

Cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes.

Add remaining 1 tablespoon oil, chopped peppers and onion, minced fresh oregano, and 4 teaspoons ground cumin.

Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened, about 5 minutes.

Add minced garlic and cook, stirring constantly until fragrant, about 1 minute

Add rinced rice and stir to coat, about 30 seconds

Stir in beans, reserved bean cooking liquid, 2 tablespoons red wine vinegar

Increase heat to med-high and bring to simmer

Cover and transfer to oven

Bake until liquid is absorbed and rice is tender, about 30 minutes

Fluff with fork and let rest uncovered 5 minutes

meanwhile, thinly slice 2 scallions

Cut lime into 8 wedges

Serve beans and rice, passing scallions and lime wedges separately