Cuban-Style Arroz Congrí

cooking.nytimes.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 cup dried black beans

2 tablespoons olive oil

1 small onion, chopped into ½-inch pieces

1 small green pepper, chopped into ½-inch pieces

5 or 6 cloves garlic, roughly chopped

1 teaspoon kosher salt

Freshly ground pepper

1 tablespoon fresh oregano, roughly chopped

¼ teaspoon dried dill

2 small bay leaves

1 tablespoon cider vinegar

1 tablespoon dry red wine, or vino seco

1 ½ cups long-grain rice, rinsed

Directions at cooking.nytimes.com

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