Wash the beans and soak well covered in cold water overnight, between 8 and 12 hours depending on the variety and freshness. The next day, throw away that water and rinse again. Chop the onion, grate the garlic and put both to poach with oil in a fast or normal pot over low heat, with a little salt.
When they are transparent and tender, add the paprika, stir without letting it burn and add the grated tomato quickly. Leave everything poaching for a couple of minutes and add the chard -amount to taste-. Stir well, raising the heat so that they lose volume.
Add the drained beans and stir. At this time you can water with a stream of wine if you have a hand; it’s optional. After a few minutes, cover with water; when it starts to boil, cut it with cold water and reheat it. Cover to cook with pressure for 20 minutes, or in the traditional way for about 50-60 minutes.
Uncover and add the peeled and crushed potatoes together with the saffron. Cover and cook again for about 10 minutes, or 25 in the traditional way. Finally uncover and add the previously rinsed rice, cooking the whole set uncovered until the rice is cooked, depending on the variety (about 18-22 minutes). Check the point of salt.