1 pound dried black beans 1 medium onion 2 garlic cloves (whole) 1 cup chicken broth 11/2 cup white rice salt and pepper (to taste) herbs (thyme, oregano, marjoram, chives...)
Additionnal comment: In El Salvador, it's called "casamiento" (wedding), in Cuba, "Moros y Cristianos" (Moors and Christians). It's black beans with white rice and the combination is delicious.
You can find organic black beans in most Latin markets and groceries. As for rice, I do it with basmati rice, but any white rice will do.
I make it plain so that my children can eat it, then I put some aside for them, and adjust the remaining rice and beans for us: a mix of fresh herbs (thyme, oregano, marjoram, chives...) plus salt, and pepper; sometimes fresh chilies. Or I serve it with chervil and Parmesan, or with a fresh tomato salsa. I sometimes add one tablespoon of fresh lime or lemon juice just before serving.
Serving tip: Serve immediately, as suggested above.
Source: Edy Alvarado
Make sure no stone or dirt remain in the beans; rinse them well, and cook them with water, one or two cloves of garlic and half an onion.
When it boils, decrease the heat and simmer for one and a half hour, checking regularly so that beans always remain covered with water.
Heat the oil over medium heat in a large heavy pan.
Add the rest of the onion (chopped) and the rice; cook until rice becomes transparent (2 to 3 minutes).
Add 1 cup of black bean soup (both beans and liquid), and stir delicately, avoiding to crush the beans.
Add the broth, and the bean soup so that the rice absorbs the liquid, still stirring from time to time.
Repeat the process until rice is cooked.
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