Spicy Black Beans and Yellow Rice

Ingredients

• 1  bay leaf 
• 8 servings pepper black freshly ground
• 1 pound black beans dried picked over
• 2 cloves garlic chopped
• 2 cloves garlic smashed
• 1  jalapeno chopped
• 1 teaspoon kosher salt 
• 8 servings kosher salt 
• 3 tablespoons olive oil extra-virgin
• 0.5 medium onion diced
• 2 cups rice long-grain
• 1 tablespoon turmeric 
• 4 cups water 

Equipment

• pot

Directions

1. In a large pot, soak beans overnight covered in water by 2 inches.
2. Drain and set aside.
3. In the same pot, heat the olive oil.
4. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes.
5. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender.
6. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
7. Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes.
8. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.