1. Pick over beans to remove any stones and wash. Soak beans overnight.
2. Put beans into large pot with onion, bay leaves and water.
3. Bring water to simmer and cook beans until tender, 1 1/2 to 3 hours.
4. Add water as needed as beans cook. Season to taste with salt (optional) and cook until very soft.
5. Remove from heat and discard bay leaves.
6. Strain off remaining liquid and set aside.
7. In medium, nonstick skillet, warm oil over medium heat.
8. Add garlic and cook until fragrant, about 1 minute.
9. Add 1/2 C. cooked beans to skillet and mash with back of wooden spoon.
10. Gradually stir in liquid from bean pot and cook until paste is quite thick.
11. Stir mashed bean mixture back into pot of beans and simmer together for 4 to 5 minutes.

1. In food processor or blender, puree onion, tomatoes and garlic.
2. In medium, nonstick saucepan, warm oil over medium heat.
3. Add rice and stir until light golden.
4. Stir in vegetable puree and cook until all moisture has been absorbed.
5. Stir in chicken broth and season lightly with salt (optional). If you are using fresh peas stir them in, too.
6. Bring rice to simmer, reduce heat to very low, and cover pan.
7. Cook until rice is tender and chicken broth is absorbed, about 20 minutes.
8. If you are using frozen peas, stir them in at last minute.
9. Sprinkle cilantro over top of rice and serve.

YIELD: 8 servings SERVING SIZE: 3/4 cup beans; 1 cup rice

NUTRITION ANALYSIS PER SERVING: Calories, 404; Fat, 3 grams; Saturated fat, 0 grams; Cholesterol, 0 milligrams; Sodium, 42 milligrams*; Dietary fiber, 6 grams; Carbohydrates, 78 grams; Protein, 17 grams

*Sodium content does not include addition of optional amounts of salt mentioned in recipe.

From Healthy Hispanic Recipes by the National Cancer Institute.