Soak beans in cold water for 3-4 hours. Then cook for 10 minutes, drain the water. Pour beans with fresh water, salt and cook until half-done.

Fry rice in oil, mix with the beans, olives, capers, tomato puree, salt and peeper.

Put prepared mass in greased mold, pour with sour cream and bake for 30 minutes over 390°F.

Serve the baking with vegetable salad, topping with greens.