Arroz e Feijão (Brazilian Rice and Beans)

Instructions

1. Soak the beans in cold water for 8 hours or overnight, then drain. Put them in a large pot with the 1.5 liters of fresh water and the bay leaves.
2. Bring to a boil, skim off the foam, then simmer gently with the lid slightly open for 1 hour to 1 hour 15 minutes, until the beans are almost tender. Top up with hot water if they look dry.
3. Heat the 2 tablespoons of oil in a small pan and cook the onion for 5 minutes until soft. Add the garlic and cook for 1 minute.
4. Add a ladleful of beans with some broth to the pan and mash them with a spoon. Stir the mixture back into the pot with the salt and simmer for 20 to 30 minutes, until the beans are tender and the broth is thick.
5. For the rice, rinse the grains in a sieve until the water runs mostly clear and drain well. Heat the oil in a saucepan and cook the onion for 3 minutes. Add the garlic for 30 seconds.
6. Stir the rice into the pan for 1 to 2 minutes, until the grains look opaque and smell toasty. Pour in the hot water and salt, stir once and bring to a boil.
7. Cover, turn the heat to low and cook for 15 minutes. Rest off the heat, covered, for 10 minutes, then fluff with a fork. Serve the beans beside or over the rice.

Tips

• For a smoky pot, stir 1/2 tsp smoked paprika into the onion and garlic base before mashing it into the beans.
• A pressure cooker cooks soaked beans in about 25 minutes after the pot reaches pressure. Finish them with the onion and garlic base as in the recipe.