Onion peeled, cut into small cubes. In skillet, heat vegetable oil, put onion and fry until transparent.

Rice-washed and pre-soaked. In the recipe it said for 8 hours. I didn't have much time, I left for about two hours. From ribs to cook the broth. The original recipe uses smoked ribs, I used fresh. To fried onion add the rice, stir and fry for a few minutes, stirring constantly. When the rice will absorb all the oil, pour in pomegranate juice, first half, stir, then pour the remainder and fry until the liquid is evaporated. In boiling broth put the beans together with the sauce and boil for 15 minutes, add the rice and cook until the rice is tender. In the end add to the soup pepper, chopped garlic and cilantro, mix well. If necessary, add salt and pepper to taste. I did not add it. Turn off the heat, cover with a lid and allow to infuse for 20 minutes.