250g of black beans
150g of bacon or pancetta
4 tablespoons of olive oil
1 chopped onion
2 minced garlic cloves
2 cups of rice
1 cup of water
2 sprigs of rosemary
Salt to taste
1 red bell pepper, diced
250g of black beans
150g of bacon or pancetta
4 tablespoons of olive oil
1 chopped onion
2 minced garlic cloves
2 cups of rice
1 cup of water
2 sprigs of rosemary
Salt to taste
1 red bell pepper, diced
1
Soak the black beans for 20 minutes
Cook them with water until they're al dente, about 30 minutes
Drain and reserve two cups of the cooking liquid, and set aside
2
Cut the bacon into cubes and fry until golden brown
Let it drain on paper towels
In the same pan, sauté the olive oil with the chopped onion and garlic
Add the rice, the reserved cooking liquid from the black beans, water, rosemary, and salt to taste
When it starts to boil, add the black beans
Cover the pan and let it simmer on medium heat for 20 minutes or until the rice is tender
If necessary, add more water if it gets too thick
Just before serving, add the diced red bell pepper and stir.
