Nicaraguan Gallopinto: Classic Rice and Beans

Method

1. For the rice: In a large heavy-bottomed saucepan, heat 2 tablespoons oil over medium heat until shimmering. Add two-thirds of the chopped onion and cook, stirring, until softened and translucent, about 5 minutes.
2. Add the rice and cook, stirring, until the grains are shiny and well coated with oil, 2 to 3 minutes. Add the water or broth and salt, then increase heat to high and bring to a boil. Place the bell pepper half on top of the rice.
3. Boil the rice without stirring until most of the liquid has evaporated and small bubbles appear on the surface. Immediately reduce heat to the lowest setting, cover, and cook for 15 minutes. Remove and discard the bell pepper. Fluff the rice with a fork or chopsticks, then let it cool. Transfer to an airtight container and refrigerate for 24 hours.
4. For the beans: Spread the dried beans on a rimmed baking sheet and pick out any debris or broken beans. Transfer to a colander and rinse under cold running water.
5. Place the rinsed beans in a large pot and cover with cold water, about 3 inches above the beans. Let soak for 30 minutes.
6. Bring the beans to a boil over high heat. Reduce heat to maintain a simmer and cook for 30 minutes. Turn off the heat, cover, and let rest for 1 hour.
7. Bring the beans back to a boil over high heat. Add salt and garlic, reduce heat to maintain a simmer, and cook until tender, 30 to 60 minutes. Drain the beans, reserving the liquid if desired for another use. Measure out 2 cups of cooked beans; reserve the rest for another use.
8. For the gallopinto: In a large saucepan, heat the remaining 2 tablespoons oil over medium-high heat until shimmering. Add the remaining onion and cook, stirring, until softened, about 5 minutes.
9. Add the rice and beans, and cook, stirring, until the rice is evenly coated. Continue cooking, stirring occasionally, until the flavors meld and the gallopinto becomes slightly crisp, about 10 minutes.
10. Serve immediately with scrambled or fried eggs, corn tortillas, and queso fresco. If desired, cover and cook over low heat for an additional 10 minutes before serving.