1 lb Dried Black Beans; (3 cups); Picked Over and Rinsed 8 c Water 6 Cloves Garlic; Crushed 2 tb Dried Oregano 1 Bay Leaf 2 ts Olive Oil 1 lg Onion; Chopped 1 Red Bell Pepper; Chopped 1 tb Ground Cumin 1 Jalapeno Pepper; Seeded and Chopped 2 tb Balsamic Vinegar 1 ts Salt Freshly Ground Black Pepper to Taste 2 c Long-Grain White Rice 1 Lime; Sliced into 8 Wedges
Soak beans in cold water overnight making sure all beans are covered by 2-inches of water. Drain and rinse beans. Place in a large soup pot or Dutch oven. Add 4 cups of water, 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 beans and return to the pot or Dutch oven.
Heat olive oil in a large skillet over medium heat. Add onion and pepper, cook, stirring occasionally until softened for about 5-minutes. Add cumin and jalapeno, cook, stirring until softened for approximately 1-minute more. Stir onion mixture and vinegar into beans. Season with salt and pepper to taste.
Meanwhile, in a medium saucepan, bring remaining 4 cups of water and 1 tsp. salt to a boil. Add rice, cover and reduce heat to low. simmer until rice is tender and liquid is absorbed, approximately 15 to 20-minutes. Serve the beans over the rice with lime wedges on the side of the serving dish.