Gallo Pinto (Red Beans and Rice)

Ingredients

• •1 cup gallo pinto beans
• •1 bay leaf
• •1 small onion, peeled
• •1 clove
• •2 cloves garlic, peeled
• •salt
• •1 1/2 cups long-grain white rice
• •4 tablespoons olive oil
• •1 onion, finely chopped
• •Freshly ground black pepper

Directions

1. 1Soak the beans in a pot in cold water covered by at least three inches for at least four hours.
2. 2Drain the beans and place in a large pot with two quarts of water. Pin the bay leaf to the onion with the clove, and add to the beans. Add the garlic. Gradually bring the beans to a boil, skimming off any foam.
3. 3Reduce the 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. Drain the beans and refresh under cold water. Discard the onion.
4. 4Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large heavy saucepan. Add the rice and return to a boil. Reduce the heat and gently simmer the rice until tender, about 18 minutes. Let the rice sit, covered, five minutes, and fluff with a fork.
5. 5Heat oil in a large frying pan. Add the onion and thoroughly brown over medium heat, about five minutes.
6. 6Add the beans and rice and cook over medium heat until the rice is lightly browned and the mixture is very aromatic, about five minutes. Correct the seasonings before serving.