Gallo pinto

Preparation

1. Place the dried beans in a large bowl and cover with 3 inches of water on top. Cover the bowl and let them soak in the refrigerator overnight (for 12 hours).
2. Drain the beans, discarding the soaking liquid, and place them in a large, heavy-bottomed pot. 
3. Add the garlic cloves and cover with 2 inches of water. Bring to a boil over medium-high heat, then reduce heat to medium-slow. 
   Cook uncovered until the beans are tender, about 1 hour. 
4. If the beans are dry, more hot water can be added in one-cup measures. Add the marinade and continue to simmer for 10 minutes.
5. Remove the pot from the heat, drain and allow to cool. Reserve the cooking liquid and discard the garlic.
6. Heat the oil in a large frying pan over medium-high heat. Add the onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
7. Stir in the beans and continue to cook, stirring constantly for about 5 minutes.
8. Add the prepared rice and ½ cup of the cooking liquid to the pan. Continue to cook, stirring constantly until the liquid is absorbed and the rice and beans are heated through, about 5 minutes more. Serve immediately.