Black Beans and Rice (Frijoles Negros)

Serves 6 as an entree

If using dry beans, rinse in cold water, pick over and soak overnight in cold water. The next day, check that the water is still covering the beans by 1 1/2 to 2 inches. Add more water if needed. Pour into a saucepan and add the bay leaf and the quartered green pepper. Bring to a boil over high heat; reduce heat to low and cook uncovered until the beans are tender and they have almost cracked open, about 2 hours. Check beans while cooking and add more hot water as needed. When finished, remove bay leaf.

If using canned beans, omit soaking and boiling steps (and the bay leaf and quartered pepper). In a skillet heat the oil over low heat until it is fragrant, then add garlic, onion and chopped green pepper and cook, stirring until onion is translucent. Add the cumin, vinegar and rocotillo pepper or green chile, if using, and mix well. Add to cooked beans, mix well and cook over low heat covered until the beans have cracked open, about 30 to 40 minutes. Season to taste and serve over cooked rice.