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sarayu_innsaei
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Soak the dry white beans in plenty of water for at least 12 hours or overnight. Drain and rinse before using.
Cut the meat into large chunks. Heat olive oil in a large soup pot over medium high heat and brown the meat on both sides, about 7 to 8 minutes. Remove and set aside.
Add the chopped onion and garlic directly into the same pot and sauté for 3 to 4 minutes until fragrant and softened.
Return the meat to the pot. Add the soaked beans, tomato paste, salt, and black pepper. Fill the pot with water about three quarters of the way up.
Bring to a boil, stir well, taste and adjust seasoning if needed. Lower the heat to low or medium low, cover, and simmer for about 2 hours until the meat and beans are very tender.
For the rice: Add the rice, water, olive oil, and salt to a nonstick pot. Bring to a boil.
Once the water levels with the rice, lower to a simmer, cover, and cook for 10 minutes.
Open, fluff gently, turn off the heat, cover again, and let sit for another 10 minutes.
Serve the soup with rice in the same bowl or on the side, and always with raw white onion and a sprinkle of salt.