Add the beans and water to a dutch oven over high heat and bring to a boil.
Cover the dutch oven then reduce the heat to medium-low and simmer the beans for 45 minutes.
Drain the beans reserving 2 1/2 cups of the liquid.
Return the beans to the dutch oven along with the 3 cups of reserved liquid over medium-high heat. Stir in the rice, cumin, 1 tsp salt, and 1/2 tsp pepper and bring to a boil.
Cover the dutch then reduce the heat to low and simmer for 1 hour.
Turn off the heat and let the beans and rice sit while covered for about 30 more minutes or until rice and beans are tender.
Gently stir the beans and rice, taste and season with additional salt & pepper if necessary.
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