Cook the bacon in a pot until it is lightly browned and releases its fat. Remove and set aside.

Add 2 tablespoons of oil to the bacon fat in the pot. Add the vegetables and cook until they start to soften. Add the rice and spices, and cook, stirring, until the rice is lightly toasted. Add the wine.

Once the wine has evaporated, add the black beans, bean cooking liquid, and water. Taste and adjust the salt, since the bacon is salty.

Bring to a boil, then cover and reduce the heat. When the liquid is almost absorbed, add the cooked bacon. Turn off the heat and fluff the rice with a fork. Enjoy.