ATK Cuban-Style Black Beans and Rice

America's Test Kitchen's Cuban-Style Black Beans and Rice

(Note: I'm doubling the original recipe. It makes quite a bit when doubled)

This was pretty incredible, even with only 2 green peppers. Worth it. Might be nice to have some greens to go as a side, but this will feed you for days. I think I used short-grain white rice, and it turned out fine without adjusting the ratios.

Salt
2 cups dried black beans
4 large green bell peppers, halved, stemmed, and seeded
2 large onions, peeled and haled crosswise
2 heads garlic (5 cloves from each minced, remaining parts of heads halved crosswise and left unpeeled)
4 bay leaves
4 tbsp vegetable oil
3 tbsp cumin
2 tbsp minced fresh oregano or 2 tsp dried oregano
2 tbsp tomato paste
3 cups long-grain white rice, rinsed
4 tbsp red wine vinegar
4 scallions, sliced thin (I didn't do this)
Lime wedges

1. Dissolve 3 tbsp in 4 quarts cold water. Add beans and soak 8-24 hours. Drain and rinse well.

2. In Dutch oven, combine drained beans, 8 cups water, 2 bell pepper halves, 2 onion halves (with root end), halved garlic heads, bay leaves, and 2 tsp salt. Bring to simmer over medium-high heat, cover, and reduce heat to low. Cook until beans are just soft, 30 to 40 minutes.

3. Discard pepper, onion, garlic, and bay leaves (edit: garlic was still kinda good, though). Drain beans in colander and set over large bowl, reserving 5 cups bean cooking liquid. If you don't have enough cooking liquid, add water as needed to measure 5 cups. Do not wash pot.

4. Adjust oven rack to middle position and heat oven to 350 degrees. Cut remaining bell peppers and onion into 2-inch pieces and pulse in food processor until chopped into rough 1/4 inch pieces, about 8 pulses, scraping down sides of bowl as needed.

5. Add oil to now-empty pot and heat over medium heat until shimmering Add processed peppers and onion, cumin, oregano, and tomato paste and cook, stirring often, until vegetables are softened and beginning to brown, 10 to 15 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Stir in rice and cook for 30 seconds.

6. Stir in beans, reserved bean cooking liquid, vinegar, and 3 tsp salt. Increase heat to medium-high and bring to simmer. Cover, transfer to oven, and cook until liquid is absorbed and rice is tender, about 30 minutes. Fluff rice with fork and let rest, uncovered, for 5 minutes. Serve with scallions and lime wedges.