Cuban red beans and rice

1 lb dried red Spanish style beans
1 ham bone with plenty of meat on it or 2 cups ham in bite sized chunks
4 cups water
1 cup red wine
6 strips bacon, chopped
olive oil for frying
1 large onion, diced
2 green peppers, diced
5 cloves garlic, minced
1 teaspoon oregano
1 tablespoon cumin
1 bay leaf
3 tablespoons vinegar
1 habanero pepper, whole
2 1/2 cups long-grain white rice
2 teaspoons salt
1/4 teaspoon black pepper

1. Cover the beans with water in a large pot. Bring to a boil, reduce heat to medium, cover and cook until tender, about 1 1/2 to 2 hours. Drain.
2. Rinse the rice with cold water until the water runs clear.
3. Place your ham hock in a large pot with the water and wine and a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer for about one hour. Remove the ham hock, keep the liquid! Remove all of the meat from the bone and break into small pieces. (You can also use 2 cups of ham if you don`t have a ham bone.)
4. Use a large, covered cooking pot. Saute the bacon in a little olive oil until it begins to brown. Add the onion and green pepper and saute until the onions are tender. Add the garlic and ham chunks and cook another minute or two. Add the red beans, oregano, cumin, bay leaf, vinegar, habanero pepper, salt, pepper, and 4 cups of the stock you made when you cooked the ham. Add the rinsed rice, cover, and cook over low heat, stirring occasionally - about 20-30 minutes, until the rice is fully cooked.
5. Remove the habanero pepper and the bay leaf! Add additional salt and pepper to the congri as needed.