1/4 c. bacon drippings
8 slices bacon, chopped
1/4 lb. pepperoni sticks, cut in sm. pieces
4 garlic cloves
2 c. long grain white rice
1 c. beef broth
2 tsp. whole cumin seeds
1/2 tsp. red pepper
1 lb. dried black beans
3 tbsp. red wine vinegar
2 qts. canned beef broth
2 med. green bell peppers, chopped
6 green onions, chopped
2 tsp. ground cumin
1 tsp. black pepper
Salt to taste

Sort through beans; discard any discolored ones. Soak beans overnight in water to cover. Drain beans. In a heavy 6 quart soup pot, combine drained beans, vinegar, 2 quarts of broth, bell peppers, cumin, cumin seeds, black pepper, red pepper and salt. Cook over medium heat until beans are very tender, about 1 1/2 hours. Heat bacon drippings in a heavy 12" skillet over medium heat. Add bacon, onion and garlic; cook until onion is slightly browned, about 7 minutes. Add rice; cook 5 minutes, stirring to prevent sticking. Preheat oven to 350 degrees. Combine rice mixture, cooked beans and 1 cup beef broth. Spoon mixture into a 9"x13" baking dish; push pepperoni sticks down into beans. Bake in preheated oven until rice is tender, 45 minutes. Sprinkle green onions over top. Serve hot. Makes 6 to 8 servings.