Cuban-style rice and beans

Ingredients:

Vegetarian beans:

• 2.5 cups dry black beans
• 9 cups of water, plus more for soaking the beans
• 2 tbsp olive oil (portions)
• 1.5 cups chopped onion
• 1.5 cups seeded and chopped green bell pepper
• 3 tablespoons minced garlic or pickled garlic
• Salt and crushed black pepper
• 1 teaspoon dried oregano
• 1 tsp ground cumin
• 1 bay leaf
• 2 tablespoons of table vinegar
• 3/4 cup dry Spanish wine
• Brown rice (see recipe below)

Brown rice:

• 1.5 tbsp. brown rice
• 1 beaten egg white
• 3 tbsp of water
• 1/2 chicken bouillon cube
• Olive oil

Preparation:

1. Place the beans in a large bowl, cover with water, and let sit overnight. Drain or cook in a pressure cooker (in this case, leave the water in) for 18-25 minutes.
   
   Place the beans in a large Dutch oven, add 9 cups of water, and a tablespoon of olive oil. Cover and bring to a boil over medium heat. Cook for 1 hour, until the beans are tender.
2. In another Dutch oven, add the onion, green pepper, garlic, and the remaining tablespoon of olive oil. Sauté until opaque. Season with salt and pepper to taste. (If using a pressure cooker, transfer the beans to a heavy Dutch oven for further frying.)
3. Add the beans to the roasting pan with the onion mixture, along with the oregano, cumin, bay leaf, vinegar, and wine. Cover and simmer over low heat for 15-20 minutes, stirring occasionally. Season with salt and pepper to taste. Transfer the beans to a serving bowl and serve with brown rice.
   
   Brown riwith which it always turns out: Preheat oven to 180°C.
   
   Place the brown rice and egg white in a medium saucepan and cook, stirring constantly, over medium heat until the mixture is dry. Pour water into a medium bowl and add the bouillon cube.
4. Pour a little olive oil into a large, deep baking dish. (Cook's tip: Use a clear casserole dish so you can monitor the amount of water absorbed.)
   
   Pour the "broth" water, rice, and egg mixture into a baking dish. Place the dish in the oven and do not disturb the contents during cooking. After 30 minutes, cover the dish with foil and continue cooking for another 30 minutes (1 hour total). Remove the rice from the oven, fluff it with a fork, and serve.
   
   Caribbean Recipe Rice with beans.