Spicy Black Beans:
2 cups dried black beans; soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion; diced
1 jalapeno pepper; chopped
2 cloves garlic; chopped
1 bay leaf
kosher salt
black pepper; freshly ground

Yellow Rice:
2 cups long-grain rice
4 cups water
2 cloves garlic; smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

For the beans:
1. In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

2. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

For the rice:
3. Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.