Moors and Christians from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• 1 large piece banana leaf, thawed if frozen (optional)
• Freshly ground black pepper
• 2 cups long-grain white rice
• 2 teaspoons ground coriander, preferably freshly ground
• ½ pound dried black beans, picked over and rinsed
• About 8 cups water
• 6 bay leaves
• 2 teaspoons crumbled dried thyme
• 2–2½ teaspoons salt, or to taste
• ¼ cup lard, preferably home-rendered, or vegetable oil
• 6–8 thick slices bacon (12–14 ounces), cut into ¼-inch dice
• 1 medium-sized white onion, finely chopped
• 2 large garlic cloves, finely chopped
• 2 teaspoons ground cumin, preferably freshly ground