Annie Sibonney serves up this symbolic Spanish dish in episode 1 of From Spain with Love.
It is best to use fresh and tender beans, although out of season it is possible to use dried. For example, you can use re-hydrated and boiled butter beans (large white lima beans – “garrofó”), pouring them in when the rice is almost cooked. It will need more or less water, depending on the water quality and even the geographic zone altitude. Don Rafael Vidal always uses “Senia” or “Bahía” rice from Valencia with Valencian Denomination of Origin (D.O.)