Guatemalan Black Beans and Rice

This recipe is authentic, and you will never have better black beans than these. Just so you know, the onion and garlic don't come through too strongly.

1 lb. dry black beans
1 whole garlic head
1 onion, quartered

Soak beans overnight or at least 6 hours. Drain, then put beans in large pot covered with about 3/4 inch water. Add whole garlic head and onion to beans and water. Cook for 2-3 hours until soft, stirring occasionally. Add water if it gets too low. Once beans are soft, remove garlic and onion and add about 2 tsp. salt.

For rice, saute then add various veggies (carrots, tomatoes, peas, etc.) Cook with chicken broth or water with chicken bullion. Put beans on top of rice, add avocado, pico de gallo, cheese, etc. Tortillas on the side. This combo is also great in burritos, enchiladas. It makes a lot, so I usually eat it as described above first, then make enchiladas with the leftovers, add a little chicken maybe.

Libby
Montclair, NJ