Black Beans and Rice

Place the black beans in a large bowl and cover with 2-3 inches of cold water. Soak the beans overnight.

Drain the beans from their soaking liquid and rinse them well. In a large saucepan place the beans, garlic cloves, bay leaves, and 4 cups of chicken broth. When cooking black beans, a ratio of 3 cups liquid to 1 cup beans is typically used. I find however that I use more, usually 4-6 cups of liquid depending on the consistency I want in the finished product. Bring the beans and broth to a boil, reduce the heat and simmer for one hour or until very tender. Add more broth as needed to your liking.

Meanwhile, sauté the bacon in a sauté pan over medium high heat until the fat renders and the bacon begins to brown. Pour off most of the fat. Add the onion and sauté until the onion is softened and the bacon is crisp. Add the roasted peppers and the tomatoes. Sauté for another 5 minutes. Add the bacon mixture and cayenne pepper to the beans and simmer for 15 minutes.

Adjust seasoning, remove garlic cloves and bay leaves. Serve over rice garnished with cilantro.