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1
Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat.
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2
Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes.
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3
Add the rice and cook, stirring, until toasted, about 2 minutes more.
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4
Add water, salt, and bay leaf and bring to a boil.
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5
Wrap the lid tightly with a kitchen towel.
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6
Cover the rice, lower the heat to a simmer, cook for 20 minutes.
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7
Remove the rice from the heat and set aside, covered, for 10 minutes.
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8
Remove the lid and fluff the rice with a fork.
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9
Serve with the black beans.
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10
Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil.
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11
Set aside, covered, for 1 hour.
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12
Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
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13
Heat the oil in a medium skillet over medium-high heat.
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14
Add the onion and peppers and cook, stirring, until soft, about 5 minutes.
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15
Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more.
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16
Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
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17
If the beans seem too thick, adjust the consistency with a little bit of water.
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18
Stir in the vinegar, season with the salt, cayenne, and pepper to taste.
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19
Serve.
