|1 pounds||Dried black beans|
|4 eaches||Cloves garlic, peeled|
|2 eaches||Bay leaves|
|½ each||Green bell pepper, cored and seeded|
|1 teaspoon||Ground cumin|
|1 teaspoon||Dried oregano|
|2 eaches||Strips bacon|
|1 tablespoon||Olive oil|
|½ small||Onion, chopped|
|2 eaches||Cloves garlic, minced|
|½ each||Green bell pepper, cored, seeded and chopped|
|3 eaches||Scallions, chopped|
|2 tablespoons||White wine|
|1 tablespoon||Red wine vinegar, or to taste|
|Salt and freshly ground black pepper|
|3 cups||Cooked rice|
|Scallions, chopped (for garnish)|
Wash beans twice. Drain and place in a large, heavy pot. Soak covered in cold water by at least 3 inches for no less than four hours. Add halved onion, garlic cloves, bay leaves, bell pepper, cumin and oregano to the pot. Bring to a boil over high heat. Skim off foam.
Reduce heat, cover and simmer for one hour, stirring occasionally.
Add water if necessary. Remove whole vegetables and bay leaves with a slotted spoon and discard. While beans are cooking, make sofrito.
Brown bacon in heavy frying pan. Pour off fat. Add olive oil, chopped onion, minced garlic, chopped pepper and 3 chopped scallions. Cook over medium heat until just beginning to brown, about three minutes.
Stir the sofrito into beans and add wine, vinegar, sugar, salt and pepper. Cover and continue simmering until very soft, about 20 minutes. Just before serving, correct seasonings, adding more salt, pepper, cumin, oregano or vinegar as needed. Ladle over rice and garnish with chopped scallions. MOROS Y CRISTIANOS
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