Cooking Instructions
1.
To a large heavy-bottomed pot with a lid, add the soaked
Black Beans (2 1/2 cups)
, 3 cloves of
Garlic (3 cloves)
, and
Bay Leaves (3)
. Cover with
Water (6 cups)
. Cook for 2-3 hours on medium heat, covered, until beans are tender. Add more water as needed to keep the beans covered, and stir every 20 minutes or so.
2.
While the beans cook, prepare the rice. Wash the
Long Grain White Rice (2 cups)
well and spread out in a towel or parchment-lined tray or plate to dry, then use a paper towel to pat dry.
3.
To make the rice, heat a medium pot over medium-high heat. Add 1 Tbsp of
Neutral Oil (1 Tbsp)
and 3 cloves of minced
Garlic (3 cloves)
[divided]. Once the garlic is fragrant, add the rice and cook, stirring to toast the kernels until you begin to smell a toasted, nutty flavor and the rice turns semi-translucent, 3-5 minutes.
4.
Add the
Water (4 cups)
and
Salt (1/2 tsp)
and bring to a boil, then lower the heat to low. Cook for 18 minutes, covered. When it’s 18 minutes fluff with a fork. If there is no water underneath, the rice is ready.
5.
To make the garlic chip topping, heat a large skillet over medium-high heat. Add the rest of the
Neutral Oil (2 Tbsp)
and the 3 cloves of sliced
Garlic (3 cloves)
. Cook until golden brown, then remove.
6.
To finish the beans, you can use the same skillet to get all that garlic flavor. Add
Oil (1 Tbsp)
,
Onion (1)
, and stir for a couple of minutes. Then add the minced
Garlic (5 cloves)
and sauteé over medium-high heat until the onions are soft.
7.
Add a couple of ladles of the beans with liquid and stir until evaporated. Then use a wooden spoon to mash the beans.
8.
Add
Salt (2 tsp)
,
Ground Black Pepper (1/2 tsp)
,
Crushed Red Pepper Flakes (1/2 tsp)
,
Ground Cumin (1/4 tsp)
, and your preferred amount of beans to the skillet and stir to get up everything from the bottom and cook until the beans are thickened and creamy (but still semi-brothy), 10-15 minutes.
9.
Serve beans with the rice. Garnish with garlic chips.
