Bring water to boiling. Add red beans and cook covered for 1 1/2 hours.
Drain beans, reserving liquid, and set aside. Add beef broth and enough water to bean liquid to equal 4 3/4 cups of liquid. Set aside.
In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary.
Heat oil and seasoning paste in a Dutch oven over medium heat. Put rice in Dutch oven and stir until well coated with oil. Add reserved liquid and bring to a boil, stirring. Add beans and again bring to a boil. Reduce heat, cover, and cook undisturbed for 20 minutes.
Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.