Elaboration

• Leave the beans to soak for 8 hours a night before cooking
• Add plenty of water to the 4 Qt Saladmaster Titanium Pot
• Put the beans in the cold pot, a scallion and a peeled garlic clove
• Put to cook at medium temperature
• When they start to cook keep them on average between 70 and 90 minutes, it will depend on the beans and the hardness of the water,
• During the cooking time scare them 2 or 3 times, adding a saucepan of cold water to break the cooking and remove the foam that is generating
• Chop the other onion and garlic
• Peel the red pepper and cut into cubes
• In the 11 in Saladmaster Titanium Sauce Pan, add two or three tablespoons of olive oil, sauté the onion with the garlic over medium low heat until transparent
• Add the diced pepper, saute for a few minutes and add the paprika, stirring quickly so that it does not burn
• Add tomato and bay leaf, stir well and lower heat to minimum to make the sofrito
• Peel artichokes, clean hard leaves, cut into quarters and rub with lemon to prevent rust
• Add the artichokes to the casserole and give a point of salt
• Sauté everything together for a few minutes to integrate flavors
• Add the cooked beans carefully
• Stir and add a splash of vinegar (optional)
• Cover with vegetable broth or water
• Keep over medium heat and cook between 7 and 8 minutes
• Add rice, stir and keep cooking at medium low heat until rice is at desired point, between 15 and 20 minutes
• Control the liquid level, in case you need to add more broth or water (keep the water or broth hot if you need to add)
• Remove bay leaf, and rectify salt if necessary