Fried Rice and Beans (Gallo Pinto)

1. Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.

2. Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.

3. Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.

4. For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

Cook's Note:

If you cook them in a pressure cooker then you may add the salt and the other ingredients at the start from the beginning. They will be ready in twenty minutes (less water in the Pressure cooker). When you are cooking the beans stove top, don't let them dry out, keep adding water so the juice has some texture. Don't add too much water, it should have a thick texture. Cook on medium heat.

Variations:

Rice and Beans (Arroz y Frijoles): Just serve the beans over rice.

Black Bean Soup (Sopa Negra): Add beans to soup with rice, hard-boiled egg, radishes, avocado, and tortillas. My dad also likes it with banana and toasted bread.

Black Bean Dip: Saute 1/4 medium onion (chopped) in a little bacon grease and add it to beans in a blender. Blend the whole thing, adding a little bean cooking juice for desired consistency. Put it in a skillet to heat and add some bacon bits before serving.

Editor's Note:

Nutrition data for this recipe includes the full amount of cooked beans (about 6 cups). The actual amount of beans consumed will vary.