Soak the beans the night before, and the next day simmer until tender.
About 45 minutes before you want to serve the rice, heat the oil in a paella pan, and in it gently fry the onions, garlic and crushed pimentos for a few minutes. Remove, and put to one side.
Fry the tomatoes, and then add the rice, the rest of the ingredients, and 3 times as much water as rice, including the bean cooking liquid. Bring to the boil, add the beans, and cook for about 20 minutes. Serve immediately.
© 2000 Frances Bissell. All rights reserved.