FOR THE BEANS 8 cups water, plus more if needed 1 bag (1 pound) dried black beans, picked over, rinsed, and drained 2 medium onions, quartered 5 garlic cloves, smashed 2 tablespoons red-wine vinegar Coarse salt and freshly ground pepper
FOR THE RICE 1/4 cup extra-virgin olive oil 1 medium onion, finely chopped 1 garlic clove, minced Coarse salt and freshly ground pepper 2 cups long-grain brown rice 3 1/2 cups water
Directions Make the beans: Bring water, beans, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.
Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 teaspoons salt, teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.
Cook's Note Serving idea: Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, and hot sauce.