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Start by preparing your bean stew by heating up a large stew pot with the soaked black beans, bell peppers, garlic and spices. Bring to a simmer, then cover and cook on a low heat for 45 minutes to an hour until fully cooked. Then set aside and reserve until later.
Start your sofrito by heating up another stew pot on a medium heat, with a dash of oil. Add your onion and peppers, then cook for a few minutes until soft. Add the bacon and cook down for a few more minutes. Then remove from the heat.
Now heat up another stew pot, then add the sofrito and the washed basmati rice. Lightly toast for a minute, then add 2 cups of the bean broth, season to taste with salt, then bring to a simmer and cover and cook for 15 minutes.
Remove from the heat, then let steam for 10 minutes covered. Remove the lid and fluff up with a fork.