This is a classic Cuban combination of black beans and rice that uses sautéed onion, green bell pepper and garlic as foundational flavors. The beans usually are cooked from dried, but with canned black beans, the dish is a breeze to prepare and can be thrown together at a moment’s notice. Some versions are made with pork—and indeed, smoky, salty bacon is a delicious addition. If you wish to include bacon, begin by cooking 4 ounces, chopped, in the saucepan over medium-high until crisp, 6 to 7 minutes; add the onion and bell pepper to the bacon and its rendered fat, omitting the oil, then proceed with the recipe.