- 1 Lb black beans (also called turtle beans)
- 1/2 lb bacon
- 1 green pepper, diced
- 1 tbsp fresh oregano, minced
- 3 cloves garlic, minced
- 4 tbsps red wine vinegar
- 2 medium onions, diced
- salt and pepper to taste
- 1 1/2 cups rice
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Pick over the beans and discard any foreign material. Rinse in cold water. To soak overnight: put the beans in a large pot and cover with cold water with the water level about two inches above the beans. Check the beans after six hours to see if they have absorbed all the water. If so, add enough water to bring the level up again to 2 inches above the surface of the beans. The point is to have the beans soak up as much water as possible.
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The following day, drain the water from the beans in a colander and rinse them off under sold running water. Put the beans back in the large pot and again cover them with water 2 inches above the surface. Over high heat, bring the beans to a boil. Turn the heat off and allow to sit for 45 minutes. Drain the water and repeat the process. When the beans come to a boil, turn the heat to medium-low and simmer for 45 minutes. Taste to make sure they are tender. BE SURE NOT TO ADD SALT TO THE BEANS UNTIL AFTER THEY ARE THOROUGHLY COOKED. -
In a large sauté pan, render the bacon on medium heat until it just begins to brown. Add all the remaining ingredients and continue to sauté until the onions are translucent. Add the beans and bring to a slow simmer for 5 minutes. Correct the seasoning.
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In a medium-sized sauce pan put 1 and 1/2 cups of rice that you have rinsed thoroughly, (the water should run clear) along with 3 cups of cold water. Cover, bring to a boil, and turn down to a low simmer for 15 minutes. Keep the rice warm in the oven until the beans are ready.
BE SURE NOT TO ADD SALT TO THE BEANS UNTIL AFTER THEY ARE THOROUGHLY COOKED.
