Baked Black Beans With Rice
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, cored, seeded, and chopped
- 1 tablespoon minced garlic
- 3/4 cup dried black beans, rinsed and picked over
- 1 1/2 cups long-grain white rice
- Salt and freshly ground black pepper
- 1/2 cup chopped fresh cilantro leaves for garnish
- Put the oil in a large ovenproof pot over medium heat.
- When hot, add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables are soft, 5 minutes.
- Stir in the beans, add enough water to cover them by 2 inches, and raise the heat to high.
- Bring to a boil, then adjust the heat so the mixture bubbles.
- Cover and cook, stirring occasionally and adding water if necessary to keep the beans submerged, until the beans are softening but still hard in the middle, 45 to 60 minutes.
- Heat the oven to 350 F.
- Roughly mash some of the beans in the pot, the back of a spoon, or a potato masher; leave at least half of them intact.
- Add the rice and a good sprinkling of salt and pepper and stir well to combine.
- Let the beans and rice settle back to the bottom of the pot.
- They should be covered by 1 inch of liquid; if not, add enough water so they are.
- Transfer the pot - uncovered - to the oven and cook until the rice and beans are tender, 1 hour, adding water 1/4 cup at a time if the mixture becomes dry before the rice and beans are done.
- Taste and adjust the seasoning, fluff, and serve garnished with the cilantro.