Kuru Fasulye

The night before, cover the dried cannellini beans with plenty of cold water and leave to soak for 8 to 12 hours.

Drain the soaked beans, cover with fresh water, boil for 10 minutes and drain again.

Chop two of the onions and the green pepper. In a heavy pot, soften them in 4 tablespoons of the olive oil for 10 minutes.

Stir in the Turkish pepper paste and tomato paste and fry for 2 minutes until the oil turns red.

Halve the tomatoes and grate them, discarding the skins. Heat 1.2 l of the water. Add the grated tomatoes, beans, Aleppo pepper flakes and the hot water. Bring to the boil, then simmer gently, partly covered, for 1 to 1½ hours.

Add 1½ teaspoons of the salt only once the beans are tender, and keep simmering until the sauce is thick and some beans have broken down.

Meanwhile, make the pilaf: rinse the long-grain rice in several changes of cold water until the water runs clear, drain it well, then fry it in the remaining olive oil for 2 minutes.

Add the 450 ml of water, boiling, and the remaining ½ teaspoon of salt, cover and cook on the lowest heat for 15 minutes. Leave it covered off the heat for 10 minutes.

Cut the last onion into wedges. Rest the beans for 15 minutes before serving over the pilaf, with the pickled peppers and a wedge of raw onion.