Place a large pot over medium-high heat, and add the salt pork. Cook for several minutes, until the pork renders a tablespoon or so of fat. Add the onion, garlic, and pepper to the pot, lower the heat to medium-low, and continue to cook, stirring, until the onions are translucent, 5 to 7 minutes.
Add the rice to the pot and stir to combine. Pour in the water and season with salt and pepper. Bring to a boil over high heat, then reduce the heat to a simmer and cook, covered, for 20 minutes. Check the pot and stir its contents to make sure that the rice isn't sticking to the bottom.
Stir in the beans into the rice and cook for 10 minutes more. Remove the salt pork and discard. Serve immediately.
Recipe courtesy of "Al Roker's Big Bad Book of Barbeque" Scribners 2002. Copyright 2002 Al Roker
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