Menestra de Porotos (Ecuadorian Bean Stew)

For the stew:
Note: you’ll need to soak the beans in a pot of cold water overnight. The next morning, drain them and set aside while you get the stew started.

Heat the oil over medium heat in a large stock pot. Add the onions and garlic and cook for 2-3 minutes, or until onions are translucent and garlic is fragrant. Next add the tomatoes, spices, salt and pepper. Cook for five minutes, stirring occasionally. Then add the water and bring to a boil. Once boiling, add the beans and reduce heat to medium-low (or low), keeping the stew at a simmer. Simmer for 2 hours. Prior to serving, stir in the cilantro.

For the rice:
Heat the oil in a medium sauce pan over medium heat. Add the garlic and onion and cook for 2-3 minutes, or until onions are translucent and garlic is fragrant. Next add the rice and toss with the oil to coat. Add the water and bring it to a boil. When the water has reduced so that it barely covers the rice, reduce the heat to low, cover and cook for 20 minutes.

To serve:
Serve the stew with the rice and a fresh loaf of bread.