Please wait (up to a minute) while we process your order.
One of my favorite, easy, and comforting, weeknight meals. Make it all ahead of time and reheat when you are ready to serve. The garnishes are endless, allowing everyone to make it exactly how they would like it. Enjoy!
Rinse the dried beans in a colander. Place them in a large bowl and add water to cover by an inch or two. Soak overnight.
In a large pot, add the olive oil, onion, and garlic. Cook on medium heat until the onion is translucent, about 3 to 5 minutes.
Drain the beans and add them to the onion mixture with the oregano and chicken stock. Bring to a boil. Add the vinegar and season with sea salt and pepper to taste. Cover and simmer over low heat for 1-2 hours or until beans are tender and cooked through.
While the beans are cooking, start preparing the rice.
Place the olive oil and rice in a small pot. Turn the heat to medium and toast the rice for 1-2 minutes, stirring constantly so it doesn't burn.
Add the water, sea salt, black pepper and bring to a boil. Once boiling, lower the heat and cover, simmering for 20 minutes. Remove from the heat and allow rice to sit, covered, for 5-10 minutes.
Fluff with a fork before serving with the beans.