1 cup dried black beans
1 tablespoon chipotle puree
2 whole cloves garlic
1 teaspoon ground cumin
2 cups long grain white rice
Salt and pepper
6 green onions, (green and pale green part) thinly sliced
1. Place the beans, chipotle, garlic and cumin seeds in a medium saucepan and cover with 6 cups cold water. Bring to a boil, reduce heat to medium and simmer until beans are soft, 1 ¼-1 ½ hours. Drain the cooking liquid into a bowl and set aside. Discard beans and garlic.
2. Measure out 3 ¾ cups of the cooking liquid, place in a medium saucepan and bring to a boil over high heat. Stir in the rice and season with salt and pepper. Bring back to a boil, reduce the heat to medium, place a cover on the pot and cook until the rice is tender and the liquid has been absorbed, 12-15 minutes. Remove from the heat and let sit, covered for 5 minutes. Remove the lid and fluff with a fork and fold in the green onions.