Beans and Rice from Cape Verde

Heat oil in a large pot over medium heat. Dice the medium onion and add it to the hot oil, stirring occasionally until softened and translucent, about 3-4 minutes.

Add the smoked paprika to the softened onion and stir constantly for about 1 minute to toast the spice and release its flavor.

Pour in the 6 cups of water and bring to a boil over medium-high heat, about 3-4 minutes.

Add the 2 bay leaves, then stir in the 3 cups of rice, mixing well to ensure it is evenly distributed and coated with the oil.

Drain and rinse the can of kidney beans, then add them to the pot and stir to combine with the rice and liquid.

Season with salt and pepper to taste, then reduce heat to low and cover the pot with a lid.

Simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.

Remove from heat and let stand, covered, for 2-3 minutes to finish steaming. Remove the bay leaves before serving.