Casamiento

Rinse the dried black beans under cold water and remove any debris or discolored beans.

Place the rinsed black beans in a large pot and cover with water (about 6 cups). Bring to a boil over high heat.

Reduce heat to medium-low and add the whole garlic cloves and thyme. Simmer the beans until tender, approximately 45-50 minutes, stirring occasionally.

While the beans cook, finely dice the medium onion and set aside.

Once the beans are tender, drain off most of the cooking liquid, leaving about 1/2 cup in the pot.

Heat the chicken broth in a separate pot and bring to a simmer over medium heat.

Add the diced onion to the beans and cook together for 2 minutes until fragrant.

Stir in the white rice, coating it well with the bean liquid and oil from cooking.

Pour the hot chicken broth over the rice and bean mixture and stir well to combine.

Cover the pot and reduce heat to low, simmering until the rice is tender and liquid is absorbed, approximately 15-20 minutes.

Remove from heat and season with salt, pepper, and additional herbs (oregano, marjoram, or chives) to taste.

Let stand covered for 5 minutes before fluffing with a fork and serving.