Cuban Black Beans and Rice

For the beans:
Soak beans in cold water overnight. Drain and place in a pot with 2½ quarts of fresh water.

Add onion, garlic, green bell pepper, 1 bay leaf, and bring to a boil. Reduce heat and simmer covered for 45–60 minutes. The beans should be tender but firm. Don’t forget to skim the foam off the surface every 10 minutes or so.

Drain the cooked beans and reserve 4 cups of the liquid.

For the rice:
Heat oil in a pan and add the bacon. Cook for 3 minutes. Add onion, green pepper, cumin, oregano, bay leaf and cook for 5 minutes, until onion is tender. Add the rice and stir. Add the beans, reserved liquid, vinegar, salt and cook until liquid is almost gone. Stir well, reduce the heat and cook covered for 20 minutes more. Remove from heat and let stand for 10 minutes.