Nicaraguan Rice and Beans

• cup gallo pinto beans↗1
• bay leaf↗1
• small onion, peeled↗1
• clove↗1
• garlic cloves, peeled↗2
• salt↗
• cups long gain white rice↗1 1⁄2
• tablespoons olive oil↗4
• onion, finely chopped↗1
• fresh black pepper↗

Step-by-step instructions

1. 1

   Cover the beans generously in water and soak at least 4 hours.

2. 2

   Drain the beans and place in a large pot with two quarts of water.

3. 3

   Pin the bay leaf to the onion with the clove and add to the pot.

4. 4

   Add beans and garlic.

5. 5

   Gradually bring beans to a boil, skimming off foam.

6. 6

   Reduce heat and gently simmer the beans uncovered until tender, about 1 to 1 1/2 hours, adding salt to taste during the last ten minutes.

7. 7

   Drain the beans and refresh under cold water.

8. 8

   Discard the onion, bay leaf, and clove.

9. 9

   In a large heavy saucepan, bring 2.5 cups of water and 1 tsp salt to a boil.

10. 10

    Add the rice and return to a boil.

11. 11

    Gently simmer the rice until tender, about 18 minutes.

12. 12

    Let the rice sit uncovered for 5 minutes and fluff with a fork.

13. 13

    Heat oil in a large, heavy frying pan.

14. 14

    Add onion and brown well, about 5 minutes.

15. 15

    Add rice and beans and cook until very aromatic and the rice starts to brown, about 5 minutes.

16. 16

    Correct the seasonings and serve.