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1
Place the beans, ham hock, and bay leaves in a 3-quart saucepan.
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2
Pour in enough water to cover the beans by 2 inches.
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3
Bring to a boil.
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4
Skim off the foam that rises to the surface and then adjust the heat so that the liquid is simmering.
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5
Cook the beans until tender, adding water as necessary to keep the beans submerged as they cook, about 2 hours.
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6
Add less water during the last half hour or so of cooking.
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7
The idea is to end up with tender beans and just enough liquid to cover them.
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8
See Beans on page 96 for more pointers on cooking them.
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9
Heat the oil in a 5-quart pot over medium heat.
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10
Stir in the sofrito and cook until the liquid has evaporated and the sofrito begins to sizzle.
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11
Stir in the alcaparrado and cumin.
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12
Add the rice, salt, and pepper and stir until the rice is coated with oil and seasonings and turns chalky.
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13
Drain the beans, saving 1/2 cup of liquid if you like.
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14
Stir the beans and culantro into the rice and then pour in the reserved cooking liquid, if using, and enough chicken broth to cover by the width of two fingers.
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15
Bring to a boil over high heat and boil without stirring until the level of the liquid reaches the rice.
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16
Give the rice a big stir, turn the heat to very low, and cover the pot.
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17
Cook until the liquid has been absorbed, about 20 minutes.
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18
Uncover the pot, give the rice a big stir, bringing the rice on the bottom to the top, and serve.
