Black Beans & Rice

Soak the beans in cold water overnight making sure all beans are covered by 2-inches of water.

Drain and rinse the beans. Place them in a large soup pot or Dutch oven. Add 4 cups of water, the garlic, oregano, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer until beans are tender, approximately 2-hours. Drain the beans and return to the pot or Dutch oven.

Heat the olive oil in a large skillet over medium heat. Add the onion and pepper, and cook, stirring occasionally until softened, about 5-minutes. Add the cumin and jalapeno, and cook, stirring until softened, about 1-minute more.

Stir the onion mixture and vinegar into beans. Season with salt and pepper to taste.

Meanwhile, in a medium saucepan, bring the remaining 4 cups of water and 1 tsp. salt to a boil. Add the rice, cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, approximately 15 to 20-minutes.

Serve the beans over the rice with the lime wedges on the side of the serving dish.