-
1
In a large saucepan, combine the black beans with enough water to cover by 1 inch; bring to a boil over high heat.
-
2
Boil for 1 minute.
-
3
Remove the pan from the heat, cover tightly, and let stand for 1 hour.
-
4
(Or soak the beans overnight in a large bowl with enough cold water to cover by 3 inches.)
-
5
Drain well.
-
6
Make the achiote oil: In a small saucepan, cook the oil and annatto seeds over low heat just until the mixture turns bright red, about 4 minutes.
-
7
Do not let the mixture get too hot and overcookit will go past the dark red stage and lighten in color and decrease in flavor.
-
8
Longer steeping does not mean better flavor in this case, so it is best to underestimate your cooking time.
-
9
Strain the achiote oil into a small jar, discarding the seeds.
-
10
Cool completely, cover, and store indefinitely in the refrigerator.
-
11
Make the sofrito: Heat the 1/3 cup achiote oil in a medium skillet.
-
12
Add the onion, garlic, bell pepper, oregano, cumin, salt, and bay leaf.
-
13
Cook over medium-low heat, stirring often, until well softened, about 10 minutes.
-
14
Stir in the parsley.
-
15
Cool completely, transfer to a small jar or bowl, cover, and store for up to 2 weeks in the refrigerator.
-
16
In a large saucepan, cook the sofrito over medium-high heat, stirring often, until sizzling, about 1 minute.
-
17
Add the drained beans, 2 quarts water, and potatoes, and bring to a boil.
-
18
Reduce the heat to medium-low, cover tightly, and cook until the beans are tender, about 45 minutes.
-
19
(If the beans are soupy, increase the heat to medium-high and uncover the pan.
-
20
Cook, stirring often, until the liquid has reduced to the desired consistency.)
-
21
Stir in 1/2 teaspoon of the salt and the pepper.
-
22
Meanwhile, bring the remaining 2 1/2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan.
-
23
Add the rice and butter, reduce the heat to medium-low, and cook, covered tightly, until the rice is tender and the liquid is absorbed, about 20 minutes.
-
24
Serve the black beans and rice together as a side dish.
-
25
Spoon out each serving of rice and top it with black beans.
