Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV
Cooking beans and rice in a single vessel sounds like a straightforward one-pot meal—that is, until both elements cook up mushy and bland.
For our Cuban-Style Black Beans and Rice recipe, we sautéed the aromatics in a pan in which we had crisped some diced salt pork and rendered its fat; this gave the dish a rich backbone. Including onion, green pepper, garlic, and bay leaves ...