Cuban Black Beans and Rice

Preparing and cooking the beans

1. Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
2. To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
3. Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.

Preparing the rice and vegetables

1. Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
2. Rince rice in a strainer until the water comes out clear
3. Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
4. Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
5. Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.