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1
In a large saucepan, combine the beans with 1 teaspoon of the oregano, 3 of the bay leaves and cold water to cover by 2 inches (about 10 cups) and bring to a boil.
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2
Cover partially and simmer over moderately low heat until the beans are half cooked, about 35 minutes; the beans should be slightly chalky.
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3
Drain the beans, reserving the cooking liquid.
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4
Discard the bay leaves.
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5
Preheat the oven to 350.
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6
Heat the lard in a large heavy casserole.
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7
Add the bacon and cook over moderate heat, stirring frequently, until crisp, about 15 minutes.
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8
Drain off all but 1/3 cup of fat from the casserole.
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9
Add the onion, garlic, cumin, coriander and the remaining 1 teaspoon of oregano and 3 bay leaves.
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10
Cook over moderately low heat, stirring often, until the onion is softened and very fragrant, about 10 minutes.
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11
Add the rice to the casserole, stirring to thoroughly coat the grains with fat.
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12
Measure the reserved bean cooking liquid and, if necessary, add enough water to make 4 cups.
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13
Add the liquid to the casserole along with the cooked black beans.
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14
Season with salt and pepper and bring to a simmer.
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15
Cover tightly and bake for 30 minutes, or until the rice and beans are tender and the liquid has been absorbed.
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16
Discard the bay leaves before serving.
