The beans. Soak the beans in cold water overnight. Drain and place in a pot with 2 ½ quarts (litres) of fresh water.
Add the onion, garlic, green bell pepper and bay leaf. Bring to a boil, reduce the heat and simmer covered for 45-60 minutes or until the beans are tender but firm. Check regularly and skim the foam off the surface.
Drain the beans and reserve 4 cups of the liquid. We will need it later.
The rice and beans. Heat the oil in a large pan, add the bacon and cook for about 3 minutes until brown.
Add the onion, green bell pepper, cumin, oregano, bay leaf and saute until onion wilts, about 5 minutes. Add rice and stir thoroughly. Add the beans, reserved liquid, vinegar, salt and cook uncovered until liquid has almost evaporated.
Stir with a fork, reduce the heat to low and cook covered for 20 minutes. Turn off the heat and let stand for 10 minutes more. Enjoy!