1) Put the shelled beans in a pan with 2L of cold water. Bring slowly to boiling point. Cook the beans until they are tender, adding salt when they are nearly done.
2) Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili. Fry these gently in three tablespoons of oil, together with the bacon. When it has all turned a light golden color, add the tomatoes. Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes.
3) Put the mixture through a vegetable sieve and add the beans with their cooking water. Stir well and continue cooking for ten more minutes. Add rice. Serve hot or lukewarm without cheese.