Rice with red pepper, bacon and beans
6 servings
180 minutes
This recipe is a true homage to Mexican cuisine, where simple ingredients transform into a rich and aromatic dish. Rice, beans, and bacon form a hearty base, while red pepper adds spiciness and a hint of sweetness. Cumin and oregano contribute a distinctive spicy aroma, and bay leaf deepens the flavor. This dish was born in the hearts of Mexican homes where food is not just sustenance but a way to bring family and friends together. It’s perfect for a cozy dinner, especially on cool evenings when you crave something warming. It cooks slowly, allowing each ingredient to unfold its flavors and becomes even tastier the next day. Serve it hot while enjoying the richness of flavors and aromas that transport you to sunny Mexican streets.
1
Soak the beans overnight in cold water. Before cooking, drain them. Place in a large pot, fill with water to the top, and bring to a boil. Boil in vigorously boiling water for 15 minutes. Then remove from heat and drain the water. Return the beans to the pot, add fresh cold water to cover the beans, bring to a boil again, reduce heat, and cook for 1½ -2 hours until soft. Then drain the water in which the beans were cooked and save it.
- Beans: 250 g
- Long grain rice: 500 g
2
While the beans are boiling, cut the bacon into strips, remove the seeds from the pepper and cut it into 4 segments. Slice the onion into thin half-rings and cut the garlic clove in half.
- Bacon: 100 g
- Red chilli pepper: 1 piece
- Onion: 2 pieces
- Garlic: 1 clove
3
Heat 4-5 tablespoons of oil in a pan, fry the bacon for 5-6 minutes, stirring constantly. Remove the bacon from the pan and set aside. Fry the pepper, turning constantly for 10 minutes until it becomes soft. Remove the pan from the heat and when the pepper cools enough, peel off the skin. Keep the pan with oil.
- Bacon: 100 g
- Olive oil: 9 tablespoons
- Red chilli pepper: 1 piece
4
In a large pot, heat the remaining oil, add the onion, and cook on low heat, stirring, for 6 minutes until it becomes translucent. Add the garlic and cook for another 2 minutes. Stir in the cumin and oregano, add the bay leaf, and season with salt. Pour in 1 liter of the liquid left from the beans, adding water if the liquid is less than a liter. Bring to a boil, add the rice, beans, bacon, pepper, and oil from the pan. Mix everything together. Cook uncovered on high heat until the liquid is absorbed.
- Olive oil: 9 tablespoons
- Onion: 2 pieces
- Garlic: 1 clove
- Caraway: 0.3 teaspoon
- Oregano: 0.3 teaspoon
- Bay leaf: 1 piece
- Salt: to taste
- Beans: 250 g
- Long grain rice: 500 g
- Bacon: 100 g
- Red chilli pepper: 1 piece
- Olive oil: 9 tablespoons
5
Reduce the heat. Cover and cook for another 6-8 minutes until the rice is soft. Remove the pot from the heat. Let it sit covered for 2 minutes. Serve.
- Long grain rice: 500 g