My "famous" Beans and Rice

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Lots of people have a dish that they are particularly good at making and that everyone seems to enjoy.  It's their "go to" dish when asked to bring something to a potluck.  Mine is black beans and rice.  The dish is extremely simple.  I mean, the title tells you a quarter of the ingredients needed.

I learned to make this dish on my mission in Portugal from a Brazilian family.  They know how to do it right and I think I do this recipe justice (humble brag, I know).  I always get compliments on this dish and my sister even offered me money to make this for her each week.  I almost feel guilty because there is so little work involved with it.  You be the judge.  Here it is:

Black Beans and Rice
Makes 4 servings

Ingredients:
2 cups White Rice
2 cans Black Beans w/ liquid (make sure they are plain black beans, not seasoned)
4 Cups water
1-2 Tbs. Garlic, finely chopped
1-2 tsp Salt
1-2 Bay Leaves
Olive Oil

NOTE: These are meant to me cooked at the same time.

Place chopped garlic and salt into a mortar and pestle and grind into a paste.  If you don't have a mortar and pestle you can pile up garlic on a cutting board, pour salt on top and smash with the back of a spoon.  Don't worry too much if it doesn't reach a consistent paste, we just want it all mixed together evenly.  Divide paste into two equal portions.  (The amounts of garlic and salt can be adjusted to taste.  I don't suggest any less than the minimum in the ingredients of the dish will be bland)

Get a large pot for the rice and a medium saucepan for the beans.  Drizzle approx. 1 Tbs. of olive oil in each over high heat.  When oil is hot place a portion of the garlic paste into each pot and mix until garlic starts to brown.  Add rice into large pot and beans into saucepan.  Stir each to mix paste in.  Add the bay leaf to the beans, reduce heat to med-low and cover.  After stirring the rice for a minute or two in the pot to coat with oil add the water.  Stir again, reduce heat to med,  cover pot but leave small opening to prevent boil over.

Cooking times will vary with the rice so keep an eye out for it.  Mine usually takes around 20 minutes.  If you can't see the liquid through the rice anymore try this trick:  Lick your finger and quickly touch the bottom of the pot (don't leave it there).  Your listening for a sizzle.  If it sizzles, that means the water is gone and your rice should be ready.  For some scientific reason, it won't sizzle if there's still water in the pot.  My rice come out perfect every time with this trick.

Once the rice is done remove from heat and fluff with a fork or serving spoon.  Remove the bay leaves from the beans and serve!

TIP: To add a little spice, put a little cayenne pepper into the bean pot or on individual servings.