1. Simmer onions a few minutes. 2. Add tomatoes and cube of bouillon. Simmer till thickened a bit. 3. Make the broth tasty with black pepper. 4. Add the brown beans, the selley leaves and the whole hot pepper. Add enough cooking water. 5. Simmer till the liquid is thickened (about another ten minutes). 6. Make tot taste with the nutmeg (and more pepper). 7. Serve the rice covered with the beans, the finely cut hot pepper (with fork and knife!) and a cucumber salad.