Ingredients:

2 cups dried white beans, great northern beans, white kidney beans, cranberry beans, or black-eyed peas
1 teaspoon baking soda
1 chicken bouillon cube, crumbled
salt,to taste
3 tablespoons lard or vegetable oil
1/2 cup finely chopped onion
3 tablespoons red bell pepper
1/4 carrot,peeled and very finely diced
1/4 carrot,peeled and coarsely grated
1 clove garlic,finely minced
1/2 cup long-grain rice paprika oil

Methods:

1. Pick through the beans,and remove any small stones or other foreign objects.Rinse the beans, and place in a large bowl.Add about 2 quarts of cold water,and soak overnight in a cool place.
2. Drain the beans, and place in a heavy pot.Add enough water to cover the beans by 1 inch, and bring to a boil over high heat.Add the baking soda, and boil 1 minute. Drain, and rinse the beans under cold running water.Hold the beans in a bowl of cold water, while you peel them by rubbing them between your palms.
3. Return the beans to the pot. Add enough hot water to cover by 1-1/2 inches. Add the bouillon cube and salt. Bring to a boil over high heat, reduce the heat, and simmer covered until the beans are soft but still hold their shape, 15 minutes.
4. Meanwhile, heat the lard in a small skillet over medium heat.Add the onion, bell pepper, diced and grated carrot, and minced garlic; saute over medium heat until softened and fragrant but not brown, 5 minutes. Season with salt.
5. Add the onion mixture and the rice to the beans; simmer covered until the rice is tender, 20 minutes.Add more water if necessary; the dish should be almost soupy. Taste and adjust the seasonings.
6. Meanwhile, make the paprika oil.
7. To serve,spoon the beans into earthenware bowls or deep plates, and drizzle with the hot paprika oil.