In large bowl, place beans and enough water to cover by 2 inches.
Cover and socak for 8 hours.
Drain beans; transfer to 7-quart sacuepot.
Add enough water to cover by 2 inches.
Heat to boiling on high.
Reduce heat to medium-low; simmer 1 1/2 to 2 hours or until beans are tender.
Set sieve over large bowl.
Into sieve, drain beans; reserve liquid.
In same saucepot, heat oil on medijm-high.
Add 2 cloves garlic and cook 3 minutes; finely chop remaining garlic and reserve.
To saucepot, add sun-dried tomatoes, onion, paprika, ground red pepper, and beans.
Cook 3 minutes, stirring gently.
Add 4 cups reserved liquid and chopped garlic; heat to boiling.
Stir rice into bean mixture.
Cover and cook on low 25 to 30 minutes or until rice is cooked through, stirring occasionally.
Season with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	295.74 Kcal (1238 kJ)
Calories from fat	88.27 Kcal
		% Daily Value*
Total Fat	9.81g	15%
Cholesterol	3.02mg	1%
Sodium	601.02mg	25%
Potassium	613.86mg	13%
Total Carbs	46.5g	16%
Sugars	3.08g	12%
Dietary Fiber	1.69g	7%
Protein	6.15g	12%
Vitamin C	4.2mg	7%
Iron	4.2mg	23%
Calcium	29.6mg	3%

Amount Per 100 g
Calories	192.67 Kcal (807 kJ)
Calories from fat	57.51 Kcal
		% Daily Value*
Total Fat	6.39g	15%
Cholesterol	1.97mg	1%
Sodium	391.54mg	25%
Potassium	399.91mg	13%
Total Carbs	30.29g	16%
Sugars	2g	12%
Dietary Fiber	1.1g	7%
Protein	4.01g	12%
Vitamin C	2.7mg	7%
Iron	2.7mg	23%
Calcium	19.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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