This is red beans and rice. I've lost my recipe for the similar congri. Gallo pinto is Nicaraguan, congri is Cuban.
- 1 cup gallo pinto beans
- 1 bay leaf
- 1 small onion, peeled
- 1 clove
- 2 cloves garlic, peeled
- salt
- 1 1/2 cups long-grain white rice
- 4 tbsp olive oil
- 1 onion, finely chopped
- Freshly ground black pepper
Soak the beans in a pot in cold water covered by at least three inches at least four 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 beans. Add the garlic. Gradually bring the beans to a boil, skimming off any foam.
Reduce the heat and gently simmer the beans, uncovered, until tender, about 1 - 1.5 hours, adding salt to taste during the last ten minutes. Drain the beans and refresh under cold water. Discard the onion.
Bring 2.5 cups of water and 1 tsp salt to boil in a large heave saucepan. Add the rice and return to a boil. Reduce the heat and gently simmer the rice until tender, about 18 minutes. Let the rice sit, covered, five minutes, and fluff with a fork.
Heat oil in a large frying pan. Add the onion and thoroughly brown over medium heat, about five minutes.
Add the beans and rice and cook over medium heat until the rice is lightly browned and the mixture is very aromatic, about five minutes. Correct the seasonings before serving.