Cuban black beans and rice - recipe

I have no idea if these are really "Cuban" black beans.  I don't think I have ever had real Cuban food.  But, it doesn't really matter all that much because we like them whether they are authentic or not. :) This is yummy and filling. 

Cuban Black Beans and Rice

WW-Beans = 5 points a cup
(Rice extra points

1 lb. (2 cups dry) Black Beans (or 2 cans drained and rinsed)
4 slices bacon (or turkey bacon), cooked & chopped
2-3 cups Chicken Stock
1 Tablespoon Olive Oil
1 medium Onion, peeled &chopped
2 cloves Garlic, peeled, mashed and minced
¼ Bell Pepper, chopped (or more)( any color…I like red)
1 cup Celery, finely chopped
2 Tablespoons distilled White Vinegar
1 Bay Leaf (or ½ of a leaf if yours is strong…or leave it out)
1 medium Tomato, cored, seeded and chopped
Salt and ground Black Pepper to taste

*Sort rinse and drain a 1 pound package of dry black beans (2 cups). Add the beans to a large pot and cover with 6 to 8 cups of cold water. Bring the pot of beans and water to a rolling boil, stirring frequently. Reduce the heat and simmer, covered, for 1½-2 hours until the beans are very tender. Add more water as needed Drain the beans and set aside.

*In the pot that you used to cook the beans, heat the olive oil. Add the bacon, onion, celery and pepper into the hot oil. Cook, stirring constantly until onion is translucent.

*Add chicken stock or broth until these ingredients are covered. Add bay leaf, vinegar, and tomato. Bring this mixture to a boil, stirring frequently. Lower the heat and simmer for 10 minutes.

*Add in the drained beans. Add in more chicken stock or broth until bean and seasoning mixture is covered. Add some salt and pepper (or other spices) to taste. Simmer for 30-45 minutes, stirring occasionally. Keep covered. Remove the bay leaf and discard it. Serve beans over rice. We like to add some chopped cilantro, green onions and lots of hot sauce (I like Frank's). Yum!

Happy eating!
Stacey