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_Congri_or Cuban Rice & Black Beans3/4 cup diced ham in bacon fat1 med. onion, chopped1 med. green pepper, chopped1 habanero pepper, chopped fine including seeds1/2 tsp. oregano1/2 tsp. cumin1 bay leaf1 15 oz can black beans, drain liquid and rinse1 c. converted long grain rice, uncooked2 1/4 c. water1 tsp. salt1 tbs. vinegarIn large heavy pot, dutch oven, or kettle, add ham cubes in the bottom in a little bacon fat and cook if not previously cooked. Add the following, preparing each one and tossing it into the pot as you go, onion, green and hot peppers, oregano, cumin and bay leaf to the pot, stir once and saute for 5 minutes. Add the rinsed black beans, discarding the can liquid which is gassy. Lightly mix the contents so as to not break up the beans, add water, salt and vinegar. Stir in rice, bring to a boil, reduce heat to low, cover and cook for 20 minutes, then turn off the heat and leave covered for 5 minutes until the water is absorbed.Serves 8 people.