Ingredients

• 1 pound dried black beans, (3 cups), picked over and rinsed
• 8 cups water, divided
• 6 cloves garlic, crushed
• 2 tablespoon dried oregano
• 1 bay leaf
• 2 teaspoons extra-virgin olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 tablespoon ground cumin
• 1 jalapeño pepper, seeded and chopped
• 2 tablespoon balsamic vinegar
• 1 teaspoon salt
• Freshly ground pepper, to taste
• 2 cups long-grain white rice
• 1 lime, cut into 8 wedges

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Cooking Directions

Step 1

Soak beans in cold water overnight. (Alternatively, put beans in a large pot with enough water to cover by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour.)

Step 2

Drain and rinse beans. Place in a soup pot or Dutch oven. Add 4 cups water, garlic, oregano and bay leaf. Bring to a boil. Reduce heat to low, cover and simmer until beans are tender, about 2 hours. Drain and return to the pot.

Step 3

Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add cumin and jalapeño; cook, stirring, for 1 minute more. Stir onion mixture and vinegar into beans. Season with salt and pepper to taste.

Step 4

Meanwhile bring remaining 4 cups water and 1 teaspoon salt to a boil in a medium saucepan. Add rice, cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, 15 to 20 minutes.

Step 5

Serve beans over rice, with lime wedges on the side.