Brazilian Rice and Beans

• 300 g Dried black beans
• 1 medium Yellow onion
• 2 tbsp Vegetable oil
• 3 cloves Garlic
• 2 Bay leaves
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 300 g Long-grain white rice
• 1 Lime
• 15 g Fresh coriander

1. Rinse the dried black beans in a colander, then tip into a large pot and cover with plenty of cold water. Bring to the boil, boil for 10 minutes, then reduce to a gentle simmer.
2. Meanwhile, finely chop the onion and crush the garlic. Stir half the onion and half the garlic into the beans along with the bay leaves, then simmer gently until the beans are tender and starting to turn creamy, topping up with hot water if needed so they stay submerged.
3. When the beans are tender, remove the bay leaves and season with 1 tsp fine sea salt and the black pepper. Use the back of a spoon to lightly mash a few beans against the side of the pot to thicken the broth, then keep on a very low heat while you cook the rice.
4. Rinse the long-grain white rice until the water runs mostly clear. In a saucepan, warm 1 tbsp vegetable oil over medium heat, add the remaining onion and cook until softened, then stir in the rice and cook for 1 minute.
5. Add 600 ml water and the remaining 1 tsp fine sea salt, bring to the boil, then cover and reduce to low. Cook for 12 minutes, then remove from the heat and leave covered for 10 minutes to finish steaming.
6. Warm the remaining 1 tbsp vegetable oil in a small pan over low heat and gently cook the remaining garlic for 30 to 60 seconds until fragrant, not browned. Stir this into the beans for a richer, more aromatic finish.
7. Finely chop the fresh coriander and cut the lime into wedges. Fluff the rice with a fork, then serve with the beans, finishing each portion with coriander and a squeeze of lime.

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