Soak the beans overnight or for at least 3 hours if using dried beans. Skip this step if using canned beans.

In a large pot, cover the soaked beans with about 2 inches of fresh water and add bay leaves. Bring to a simmer for about 60 minutes or until tender. For Instant Pot, set for 45 minutes.

Heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until translucent, about 3 minutes.

Mash one-third of the cooked beans into the skillet mixture, then return the mash and whole beans to the pot. Simmer for an additional 30 minutes.

Rinse the rice in cold water using a fine mesh strainer until the water runs clear.

In a separate pot, heat more olive oil over medium heat. Sauté onion and garlic until soft, about 3 minutes. Stir in the rinsed rice and toast for a few minutes.

Add water and salt to the toasted rice, boil, then cover and simmer on low for about 18 minutes until water is absorbed.

Let the rice sit covered for 5-10 minutes, then fluff with a fork before serving.