Rinse the Long-Grain White Rice under cold Water until the water runs clear, then drain and set aside.
In a medium saucepan, heat 1–2 tablespoons of Neutral Oil over medium heat. Add minced Garlic and cook just until fragrant (about 30 seconds), then add the drained rice and toast it for 1–2 minutes.
Add 1 3/4 cups of Water for every cup of rice and a pinch of Salt. Bring to a boil, reduce the heat to low, cover tightly and simmer for 15–18 minutes, or until the water is absorbed. Remove from heat and let rest, covered, 5 minutes before fluffing with a fork.
While the rice cooks, sort and rinse the Dried Pinto Beans and remove any stones or debris. Place the beans in a large pot, cover with fresh Water by about 2 inches, and either soak 6–8 hours (preferred) or use the quick-soak method: bring to a boil 1 minute, remove from heat, cover and let stand 1 hour.
Drain the soaking water, add fresh Water to cover the beans by about 2 inches, then add a halved Onion, a smashed clove of Garlic (you already used garlic above), and a Bay Leaf. Bring to a gentle simmer and cook uncovered until the beans are tender—about 1–1½ hours on the stovetop or 25–30 minutes in a pressure cooker. Skim foam as needed.
When the beans are nearly tender, heat 1–2 tablespoons of Neutral Oil in a small skillet and sauté finely chopped Onion and minced Garlic until translucent and golden to make a refogado. Add this sautéed mixture to the beans, season with Salt to taste, and simmer 5–10 more minutes to meld the flavors. If you like a creamier texture, mash a few beans against the side of the pot and stir.
Discard the bay leaf, taste and adjust seasoning. Serve the fluffy rice alongside the warm beans—spoon some beans and sauce over the rice for a classic, comforting meal.
