Brown Rice and Rajma (Red Beans)

Brown Rice and Rajma (Red Beans)
Ingredients:
For Rajma: 8 cups water, plus more if needed, 1 bag (1 pound) dried Rajma, picked over, rinsed, and drained,
1 jalapeno chile, halved and seeded, 2 medium onions, quartered, 5 garlic cloves, smashed, 2 tbsps red-wine vinegar
Coarse salt and freshly ground pepper
For the rice: 1/4 cup extra-virgin olive oil, 1 medium onion, finely chopped, 1 garlic clove, minced, Coarse salt and freshly ground pepper, 2
cups long-grain brown rice, 3 1/2 cups water
Instructions:

1. Rajma: Bring water, rajma, jalapeno, onions, garlic, vinegar, 1 tbsp salt, and 1 tsp pepper to a simmer in a medium pot.
2. Cook, stirring occasionally, until rajma are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and
   pepper.
3. While the Rajma is cooking, prepare the rice: Heat oil in a medium saucepan over medium-high heat.
4. Cook onion and garlic until onion is soft, about 5 minutes.
5. Add 2 tsp salt, tsp pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes.
6. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes.
7. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with rajma