Rinse and pick over beans. Place in large pot. Cover over with 3 inches of water. Either Soak 6-8 Hours overnight or bring to boil, simmer 2 minutes and cover for 1 hour (Quick Method).
In pan, heat olive oil. Dice onion and crush garlic. When oil is hot, add garlic and onion and saute until onion is translucent. The garlic should be light golden (not real brown).
When beans are soaked. Drain and rinse. Place in pot, add sauteed onion and garlic and cover with 3 inches of water. Bring to boil, reduce and simmer (not boiling) 1 to 1 1/2 hours or until tender (not mushy or split).
Put rice in medium saucepan and cover with 2 cups water. Bring to boil (until little craters are all over the surface of rice). Cover and reduce to simmer, 20 minutes. After 20 minutes turn heat off and leave on stove 10 minutes (do not lift the lid).
(adjust cooking time and water if cooking brown rice, which should take longer time with 2 1/2 cups water)