Boil the beans, making sure the beans remain intact. Sauté finely chopped onion in the oil and a little water in which boiling beans. As the fat remains, add the rice, stir it a few times, pull off the fire, add the paprika, stir again and add the beans and 2 cups of water, which is boiled. Pour into a baking dish, add half the chopped parsley and mint, chopped pepper, cover with circles peeled tomatoes, sprinkle with the remaining parsley and mint, poked several hot chushchitsi. Bake in the oven until the rice is ready.