Spicy Black Beans and Yellow Rice

• 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 1 jalapeno pepper, chopped
• 2 cloves garlic, chopped
• 1 bay leaf
• Kosher salt
• Freshly ground black pepper
• 2 cups long-grain rice
• 4 cups water
• 2 cloves garlic, smashed
• 1 tablespoon turmeric
• 1 teaspoon kosher salt
• 1 bay leaf

1. In a large pot, soak beans overnight covered in water by 2 inches.
2. Drain and set aside.
3. In the same pot, heat the olive oil.
4. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes.
5. Add the beans and cover with water by about 1-inch.
6. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender.
7. Remove the bay leaf and discard.
8. Taste the beans and season with salt and pepper.
9. For the rice:
10. Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat.
11. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes.
12. Remove from the heat and let sit, covered, for 5 minutes.
13. Discard the garlic and bay leaf, fluff with a fork, and serve.

black beans, extravirgin olive oil, onion, pepper, garlic, bay leaf, kosher salt, freshly ground black pepper, longgrain rice, water, garlic, turmeric, kosher salt, bay leaf

Taken from www.foodnetwork.com/recipes/tyler-florence/spicy-black-beans-and-yellow-rice-recipe.html (may not work)