Civil Rice for Human Beans : Black Beans & Brown Rice

Traditional at our house for Martin Luther King Day, 

this is a simple and simply delicious way to eat black beans and rice.

based on a recipe in Andrea Chesman's 

 365 Delicious Ways to Cook Rice, Beans, and Grains

BEANS
1 cup dried black beans, rinsed and soaked overnight in 4 cups water then drained

6 cups water

2 dried chipotle chiles

2 bay leaves 

RICE

1 Tablespoon olive oil

1 onion, finely chopped

2 garlic cloves

1 (15-oz) can diced tomatoes

 1 (3-oz) jar chopped pimientos, drained

½  cup long-grain white rice
½ cup long-grain brown rice -- jasmine (basmati) is best!

1 ¾ cups water

1 ½ teaspoons salt

1. Combine drained beans and 6 cups fresh water, chiles, and bay leaves in crockpot (or large saucepan) on HIGH for first hour, then reduce to LOW for 5 hours.  (Or bring to boil, partially covered, then reduce heat and boil gently until beans tender, not mushy, about 1 hour).  
2. Drain beans, discarding chiles and bay leaves
3. Heat olive oil.  Saute onion until limp, 3 minutes.
4. Add garlic and saute until fragrant.
5. Add tomatoes and pimientos another 1 minute.
6. Stir in uncooked rice, cooked beans, water and salt.
7. Cover and bring to boil, then reduce heat and simmer until most of the water absorbed, about 15 minutes.
8. Remove from heat and stir with a fork.  Crumple a clean kitchen towel over the rice.  Replace cover and let sit for 5 minutes.