Rice with beans and turnips or Arròs amb fesols i naps (in Valencian), is a typical Valencian soup-sweet rice.

It is very typical for popular festivals in which it is cooked with tall cauldrons and served in a clay pot to preserve the heat of the dish.

Ingredients
300 grams of dried white beans
350 grams of chopped pork (tail, ear, snout, rib or spine)
1 pig's trotter split in two
150 grams of pork belly chopped
1 or 2 sausages of onion oreada
1 or 2 white blood sausages
2 or 3 yellow turnips
1 white turnip
1 stalk of thistle
2 handfuls of rice per person
1 tablespoon of sweet paprika
saffron
olive oil and salt

Elaboration

The first thing is to soak the beans overnight.

To start the dish, we cook the beans in cold water together with the pork, the bacon and the pig's trotters and let them boil over medium heat.

When it has been boiling for an hour and a half, add the white blood sausages, onion and turnips cut into pieces and the saffron.

Prepare a sauce of the grated tomato with a little oil and sweet paprika and add as well.

Meanwhile boil the thistles separately.

And now we do add the rice and thistles and cook it for about 17 minutes, controlling the amount of broth since we do not want a soupy rice, but a honeyed one, so there should hardly be any broth left.

And now that it is ready, the ideal is to serve it in a clay pot to keep it warm and eat it just right.