Arroz e Feijão

Method

Soak the black beans overnight, then drain and rinse. Heat 3 tablespoons of oil in a large saucepan, add the diced onion and 3 minced garlic cloves, and sauté until golden. Add the beans and 1 litre of water, bring to a boil, then simmer for 90 minutes until beans are tender, seasoning with 1.5 teaspoons of salt about halfway through. In a separate pan, heat 2 tablespoons of oil, add the small diced onion and 2 minced garlic cloves, and fry until soft. Add the rice and stir constantly for 2 minutes to lightly toast. Pour in 600 millilitres of water and 1 teaspoon of salt, bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes until the rice is tender and liquid is absorbed. Serve the cooked rice and beans together on the same plate, with the beans spooned over or mixed through the rice.