Ingredients

• 4 ounces slab bacon, rind removed and cut into 1/4-inch dice or 5 tablespoons pure Spanish olive oil
• 1 medium-size onion, finely chopped
• 1 medium-size green bell pepper, seeded and finely chopped
• 2 cloves garlic, finely chopped
• 1 cup dried black beans, rinsed, soaked overnight, and prepared according to directions on package to yield 2 1/2 cups cooked black beans or 2 (16-ounce) cans black beans, undrained
• 2 cups raw converted white rice
• 4 1/2 cups water
• 2 teaspoons salt
• 1 bay leaf
• 2 tablespoons pure Spanish olive oil
• 1 tablespoon hot red pepper sauce (recommended: Blair's Original Death Sauce)
• Freshly ground black pepper

Instructions

1. In a large saucepan, cook the bacon for 6 to 8 minutes over low heat, or heat the oil until fragrant. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 6 to 8 minutes. Add the remaining ingredients and cook over medium-high heat until all the water has been absorbed and small craters form over the surface of the rice, 10 to 15 minutes. Stir with a fork, cover, and cook over low heat until the rice is tender, 10 to 15 minutes. Discard the bay leaf and serve.