Gallo Pinto

Ingredients
1 package (14-16 oz) small dried red beans, such as Central American red beans (not kidney beans). 3 cups cooked beans needed for recipe
2 1/2 cups red bean cooking liquid
2 cups uncooked long grain white rice
1/3 cup vegetable or canola oil
1/2 onion finely chopped
3 tsp salt, divided

Instructions
Pick through beans to remove any debris and rinse well with water
Place beans in a large pot and add enough water to cover by 3-4 inches
Bring to a boil
Reduce heat to low or medium-low to keep at a slow boil

Boil gently, partially covered for about 1 1/2 hours or until beans are tender, but firm "al dente". Check after 1 hour to ensure too much water hasn't evaporated. Add more if needed. Add 2 teaspoons salt during last 30 minutes of cooking time. Once cooked, set pot aside at room temperature and keep beans in their cooking liquid until ready to use.

In a wide saucepan with about 2" sides, heat oil over medium heat
Add chopped onion and saute for 2-3 minutes, until slightly softened

Measure out 3 cups of cooked beans, removing from bean liquid with slotted spoon. Add to oil and onion.
Immediately add 2 1/2 cups of bean cooking liquid, 2 cups uncooked rice, and 1 teaspoon salt

Bring to a quick boil and then reduce heat to low
Cover and cook on low for about 20 minutes or until rice is cooked