Brazilian Rice and Beans

Sort through the dried beans and rinse them; if you like, soak them beforehand in cold water — this will speed up cooking, though you can also cook them unsoaked, just for a longer time.

Drain off the soaking water (if soaked), cover the beans with 1500 ml fresh water, add the bay leaf and bring to a boil. Lower the heat, cover with a lid and simmer for 45–60 minutes until tender, topping up with water if it boils away. Season with salt near the end.

Meanwhile, rinse the rice in several changes of water until it runs clear. Heat 1 tbsp oil in a saucepan, sauté half of the chopped onion and 2 crushed garlic cloves for 2–3 minutes until fragrant, add the rice and stir-fry for another 2 minutes to coat the grains in oil.

Pour 700 ml hot water over the rice, season with salt, bring to a boil, cover with a tight-fitting lid, lower the heat to minimum and cook for 15–18 minutes without lifting the lid. Remove from the heat and let it rest, covered, for another 5 minutes, then fluff with a fork.

For the beans, heat the second tbsp of oil in a skillet, sauté the other half of the onion until golden, 3–4 minutes, add the remaining garlic (2 cloves) and cook for another minute.

Ladle the cooked beans into the skillet along with 300–400 ml of their cooking liquid. Mash a few spoonfuls of beans right in the skillet with a fork to thicken the sauce.

Simmer the beans over low heat, partially covered, for 10–15 minutes, season with black pepper and more salt if needed, until the sauce turns creamy.

Serve a hot mound of fluffy rice alongside the stewed beans, or spoon the beans over the rice, sprinkling with fresh herbs if desired.