1. In a large soup pot bring 6 cups of water to a boil. Add 6 bouillion cubes and allow them to dissolve. Reserve 2 cups of water and 2 bouillion cubes for later use. 2. Add the black beans and diced green bell pepper. Bring to a boil. Allow beans and pepper to simmer, covered for 1 hour. Cook and stir throughout. 3. Prepare sofrito; by placing halved green bell pepper, quartered onions, garlic, oregano, cumin, bay leaf, black pepper and reserved 2 cups water/bouillion cubes in a blender. Blend on low until the mixture is smooth. Add the sofrito to the the large pot of beans and rice simmering. Bring to a roaring boil. Reduce heat to simmer. Cook and stir blending flavors for 1 hour. 4. Add salt, as needed, sparkling wine (slowly), red wine vinegar, lime juice and sugar. Continue to simmer, covered for 1 hour, allowing spices to blend. Stir on occasion. Mixture will thicken somewhat. 5. Bring mixture to boil. Stir in 3 cups instant white rice. Simmer for 10 minutes. Stir. SERVE! ---------------------------------------------------------------------------
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Ingredients
