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1
Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf.
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2
Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender.
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3
Drain, reserving the cooking water, and discard the bay leaf.
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4
There should be 3 cups of liquid, if necessary, add some water to make up the amount.
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5
Heat a large ovenproof casserole over low heat and cook the salt pork, turning it over occasionally, for 4 to 5 minutes.
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6
Increase the heat to medium and add the onion.
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7
Cook for 4 minutes, stirring occasionally.
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8
Add the yellow pepper, garlic, and bacon and cook for about 8 minutes more, until all the vegetables are softened.
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9
Tip the pan to the side and spoon off all but about 2 tablespoons of the fat.
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10
Add the rice and stir for about 3 minutes, until it is well coated with the fat and just beginning to brown.
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11
Add the salt, pepper, sherry, the reserved 3 cups cooking liquid, and the chick peas.
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12
Cook partially covered over mediumhigh heat without stirring until most of the liquid has been absorbed and small craters appear in the top of the rice, 20 to 25 minutes.
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13
Reduce the heat to low, stir the rice with a fork, and cover tightly.
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14
Cook for about 10 minutes more, until the rice is tender.
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15
Remove the salt pork and serve.
