Black Beans and Rice

BEANS

• 1 cup black beans
• 1 Tbsp olive oil
• Salt to taste

Prepare black beans ahead of time. Cover beans with cold water and soak in the refrigerator for 6-10 hours. (longer soaking time makes softer beans). Rinse beans and discard the water. (water contains chemicals that causes flatulence). Place beans in a pan and cover with water. Add salt and olive oil and bring to a boil. Reduce to a simmer and cook for 1 to 1 1/2 hours. Rinse and drain beans.

RICE

• 2 cups Basmatti rice
• 1 medium onion (chopped)
• 1 1/2 tsp salt (or to taste)
• 1/2 tsp pepper
• 1/4 cup olive oil (light in flavor)
• cooked black beans
• 4 cups water

Warm oil, salt and pepper on medium-low in a large see-through pot. Add onions and saute until onions are limp and slightly browned. Rinse and drain rice. Add rice to the pot and stir to soak up oil. Immediately add beans to the rice and let soak in the oil for approximately one minute. Stir in water, raise temperature to high, and cover. Lower heat to medium-low once the water starts to boil and simmer for 20 minutes. Remove the pot from heat and leave the cover on for an additional 10 minutes.