Nicaraguan Rice and Beans
From: SilverOpera

SERVES 6

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

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

Drain 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 pot.

Add beans and garlic.

Gradually bring beans to a boil, skimming off foam.

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.

Drain the beans and refresh under cold water.

Discard the onion, bay leaf, and clove.

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

Add the rice and return to a boil.

Gently simmer the rice until tender, about 18 minutes.

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

Heat oil in a large, heavy frying pan.

Add onion and brown well, about 5 minutes.

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

Correct the seasonings and serve.