1pounddried black beansrinsed and sorted through for stones or any small debris
1bay leaf
2teaspoonssalt
Sofrito
3tablespoonsextra-virgin olive oil
1large oniondiced
1large green bell peppercubanelle, or poblano, cored, seeded and diced
4garlic clovesminced
1teaspooncumin
1teaspoondried oregano
1teaspoonsalt
2tablespoonsred wine vinegaroptional
Rice
1cuplong grain white rice or Jasmine ricerinsed under cold water until it runs clear
1 3/4cupswater
1teaspoonkosher salt
Instructions
Place the rinsed beans and bay leaf in a large heavy-bottomed pot and add enough cold water to cover by 3 inches. Bring to a boil, skimming off any foam that rises to the top. Cover and cook for 1 1/2 hours or a bit longer until beans are tender but not mushy.
When the beans have been cooking for about 1 hour, add the salt.
Meanwhile, make the sofrito. Heat the olive oil in a heavy-bottomed medium skillet over medium heat.
Add the onion, green pepper and garlic, stirring often until onions are translucent, about 10 minutes. Add the cumin, oregano, and salt. Set aside.
Once the beans are tender, add the sofrito mixture to the beans.
Simmer uncovered for 30 minutes until the sauce has thickened.
If using, add the red wine vinegar during the last 10 minutes of cooking.
Taste and adjust seasoning (I almost always find they need a bit more salt).
While the beans are cooking make the rice. In a heavy saucepan add the water and salt and bring to a boil. Add rice and lower to a simmer stirring it well for about 1 minute. Cover and cook undisturbed about 20-25 minutes.
Remove from heat and let stand covered about 5-10 minutes. Fluff rice with a fork and serve.
Notes
Quick Black Beans: 1 Tablespoon extra virgin olive oil 1/2 small onion or shallot, finely chopped 1 garlic clove, finely chopped 1/2 jalapeño, finely chopped (optional) 1 teaspoon dried oregano 1/2 teaspoon ground cumin (optional) 2 15 ounce cans black beans salt and pepper to tasteHeat oil in a medium saucepan over medium heat. Add olive oil, onion, garlic, jalapeño (if using) and cook for a few minutes until fragrant and soft. Add oregano, cumin (if using) salt and pepper, and beans with their liquid. With one of the empty cans, add 1/2 cup water. Bring to a quick boil then reduce to a simmer. Simmer uncovered for 20-25 minutes. If the sauce needs thickening, mash some of the beans in the pot with a large spoon and cook for a few more minutes then serve. Accompaniments: white or brown rice, chopped cilantro, sliced avocado