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1
Cover the beans with water and soak them overnight.
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2
Drain.
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3
Cover the beans with water again and cook, covered, over moderate heat until they are soft but still whole, about 1/2 hour.
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4
Drain and set aside.
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5
Put the carrots, sugar, 1 tablespoon of the oil, and 1/4 cup of the the liquid evaporates.
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6
Be careful not to burn the carrots.
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7
Set aside.
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8
Bring the remaining 4 cups of water to a boil in a pan.
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9
Drain nearly all the water from the rice and add the rice to the boiling water.
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10
Cover the pan and cook over moderate heat for 10 minutes.
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11
Drain, run the rice under cold water, and drain again.
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12
Put 2 tablespoons of the remaining oil in a pan.
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13
Sprinkle over this the 1 tablespoon of water.
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14
All the other ingredients are to be added in layers as follows: Add 1/2 cup of the rice over the potatoes.
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15
Cover this with the carrots and a few sprinkling of the cinnamon.
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16
Cover with the beans.
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17
Continue in this manner, one layer after another, ending with beans.
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18
Sprinkle cinnamon lightly over each layer.
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19
Shape the top layer into a pyramid.
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20
Cover the pan and cook over low heat for 10 minutes.
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21
Sprinkle the balance of the oil (2 tablespoons) over the top and cover the pan with paper kitchen towels and the pan cover.
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22
Continue to cook over low heat for 15 minutes more.
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23
The rice, carrots, and beans will be cooked through and the potato and oil will develop their own crisp crust on the bottom.
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24
Serve warm.
