Nicaraguan Rice and Beans
- 1 cup gallo pinto beans
- 1 bay leaf
- 1 small onion, peeled
- 1 clove
- 2 garlic cloves, peeled
- 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.