Nicaraguan Rice And Beans

• 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

1. Cover the beans generously in water and soak at least 4 hours.
2. Drain the beans and place in a large pot with two quarts of water.
3. Pin the bay leaf to the onion with the clove and add to the pot.
4. Add beans and garlic.
5. Gradually bring beans to a boil, skimming off foam.
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. Drain the beans and refresh under cold water.
8. Discard the onion, bay leaf, and clove.
9. In a large heavy saucepan, bring 2.5 cups of water and 1 tsp salt to a boil.
10. Add the rice and return to a boil.
11. Gently simmer the rice until tender, about 18 minutes.
12. Let the rice sit uncovered for 5 minutes and fluff with a fork.
13. Heat oil in a large, heavy frying pan.
14. Add onion and brown well, about 5 minutes.
15. Add rice and beans and cook until very aromatic and the rice starts to brown, about 5 minutes.
16. Correct the seasonings and serve.

pinto beans, bay leaf, onion, clove, garlic, salt, long gain white rice, olive oil, onion, fresh black pepper

Taken from www.food.com/recipe/nicaraguan-rice-and-beans-216050 (may not work)