Place the beans in a colander. Rinse them well under cold water and with your fingers separate any small rocks from the beans, and discard the rocks, if any. Add the beans, water, ½ onion, ½ red bell pepper, and chorizo, if using, to a pressure cooker, over medium-high heat. Let pressure cooker come to full pressure, and cook for 15 minutes. Remove from heat, release pressure, and let stand until pressure is completely released. Remove lid. Discard onion, bell pepper, and chorizo. Do not discard the black bean cooking liquid, set aside and reserve to cook the rice in.

Preheat oven to 325°F.

Add 1 tablespoon olive oil in a heavy bottom pan or Dutch oven, add the bacon and cook until crispy, over medium heat. Remove the bacon and chop into small bite-sized pieces and set aside until ready to use.

Sprinkle ½ tablespoon of course salt over the minced garlic, press and crush the garlic with the flat side of the chef knife. Continue to repeat the process of pressing and crushing until a smooth garlic paste is formed. Set aside until ready to use.

In the same pan used to cook the bacon in with the remining bacon grease, add the chopped onion and chopped red bell pepper and sauté for 4 to 5 minutes, or until the veggies begin to soften. Add the garlic paste, bay leaves, oregano, cumin, and remaining 1 teaspoon salt and cook for 30 seconds, over medium heat. Add half of the finely chopped bacon, the rinsed rice, 6 cups of the black bean cooking liquid, the beans, and the remaining ¼ cup olive oil. Bring to a full rapid boil, stir and cover with a lid or foil paper, and transfer the pan to the preheated oven. Cook for 20 to 25 minutes, or until the rice is fully cooked. Remove from the oven.

Fluff the rice with a fork, and garnish with the remaining half of the crispy bacon and fresh parsley. Enjoy!