Gallo Pinto

1 cup gallo pinto beans
1 bay leaf
1 small onion, peeled
1 whole clove
2 cloves garlic, peeled
salt
1 1/2 cups long-grain white rice
4 tbsp olive oil
1 onion, finely chopped
Freshly ground black pepper

Soak the beans in a pot in cold water covered by at least three inches of water at least four hours. Drain the beans and place in a large pot with two quarts of water. Pin the bay leaf to the onion with the clove, and add to the beans. Add the garlic. Gradually bring the beans to a boil, skimming off any foam. Reduce the heat and gently simmer the beans, uncovered, until tender, about 1 1/2 hours, adding salt, to taste, during the last ten minutes. Drain the beans and refresh under cold water. Discard the onion.

Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large heavy saucepan. Add the rice and return to a boil. Reduce the heat and gently simmer the rice until tender, about 18 minutes. Let the rice sit, covered, five minutes, and fluff with a fork.

Heat oil in a large frying pan. Add the onion and thoroughly brown over medium heat, about five minutes. Add the beans and rice and cook over medium heat until the rice is lightly browned and the mixture is very aromatic, about five minutes. Correct the seasonings before serving.