Costa Rican Fried Rice and Beans

Begin by examining the beans for any imperfections, such as holes or debris. Discard any damaged beans and transfer the remaining ones to a large container. Cover them with several inches of chilled water, allowing them to soak for at least 1 hour or overnight.

Once the beans have soaked, drain and rinse them thoroughly. Then, transfer them to a large pot and cover with fresh water, leaving about 2 inches at the top. Add minced garlic and a bay leaf to the pot, bringing the mixture to a boil. Reduce the heat to a simmer and let cook until the beans are tender, approximately 1 hour. During the last few minutes of cooking, add dried oregano and salt to taste. Reserve a small amount of the "bean broth" (cooking juice) as it cooks.

Measure out 1/2 cup of cooked beans and set aside, reserving the remaining beans for another use. To prepare gallo pinto, heat a small amount of oil in a skillet over medium-low heat. Add diced onion and sauté until it reaches a dark brown color, but avoid burning it. This should take around 8 to 10 minutes. Then, add the reserved 1/2 cup of cooked black beans along with 2 to 3 tablespoons of the "bean broth." Stir in cooked rice and cook until it starts to brown, approximately 3 to 5 minutes.