Gallo Pinto (Costa Rican Rice and Beans)

Ingredients

• 1 package (450 g / 16 oz) dry beans (black beans preferred)
• 1 onion, chopped
• 1 red pepper, chopped
• 1 bulb garlic, minced
• 2 bay leaves
• 1 tsp cumin
• Olive oil
• Salt to taste
• Pepper to taste
• 1–2 whole dried or fresh hot peppers (optional)
• 1–2 cups uncooked rice (you can use the same amount of rice than beans; this is, 3 cups of beans for 3 cups of rice).

Method

1. Soak beans overnight, or, bring them to a boil and let sit for 1 hour.
2. In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent.
3. Add red pepper, and sauté for a few minutes more.
4. Add beans and enough water to cover all ingredients.
5. Add spices, bring to a boil, then lower heat and cover, stirring occasionally until done (1–2 hours, depending on the age of your beans).
6. Add rice and twice as much water to a pot (e.g. 1 cup rice + 2 cups water, 1 ½ cups rice + 3 cups water, etc).
7. Cook at a rolling boil until the water has boiled down to the level of the rice.
8. Reduce heat to a light simmer, cover, and cook for 20 minutes.
9. Serve the beans over the rice and enjoy!