Rice and Black Bean Stuffing

Whatever doesn't fit in the turkey, you can bake separately: Place in a baking dish and bake, covered, for 25 minutes. This recipe makes about  8 1/2 cups stuffing.

Rice-and-Black Bean Stuffing
Country of Origin
Preparation time

1 1/4 cups (8 oz.) dried black beans
1 large green bell pepper, seeded and quartered
1 large onion, quartered

Sofrito and Rice
8 oz. lean pork, diced
1 tbsp. olive oil
1 large onion, diced
1 green bell pepper, seeded and diced
6 garlic cloves, minced
3 tbsp. dry sherry
1 1/2 tsp. salt
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1 bay leaf
2 cups long-grain white rice, rinsed


1. Prepare the beans: In a 5-quart pot, combine beans, bell pepper, onion, and 5 cups water. Let stand at room temperature for 3 hours or overnight.

2. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until beans are tender, 45 minutes to 1 hour, adding more water if necessary to cover beans. Strain, reserving cooking liquid. If you don't have 3 cups cooking liquid add water to com to three 3 cups. Discard pepper and onion.

3. Make the sofrito: In same pot (rinsed and dried), cook pork over medium heat until lightly browned. With slotted spoon, transfer pork to a bowl. Add oil to pot and heat over medium-low heat. Add onion, bell pepper, and garlic and cook, stirring ocasionally, until onion is tender, about 10 minutes.

4. Stir in beans, reserved cooking liquid, sherry, salt, oregano, black pepper, and bay leaf and bring to a boil. Stir in rice and return to a boil. Reduce heat, cover, and simmer gently about 15 minutes. (Rice should be somewhat hard and dry at this point. It will finish cooking inside turkey.) Discard bay leaf and let cool before stuffing turkey.