1. Soak 350 g black beans for 12 hours. Wash, cover with water, add 100 g lardons of bacon and a bayleaf and cook for 1 hour, adding 5 g salt towards the end.
2. Mould 350 g hot Rice Pilaff mixed with nutmeg, grated zest of lemon and 100 g grated Parmesan cheese in a savarin mould.
3. Turn onto a dish, fill the centre with the beans and mask them with Sofrito.
75 g chopped onion
2 chopped cloves of garlic
50 ml vegetable oil
25 g paprika
225 g tomato concassée
50 g chopped fresh herbs
Sweat 75 g chopped onion and 2 chopped cloves of garlic in 50 ml vegetable oil. Stir in 25 g paprika, add 225 g tomato concassée and 50 g chopped fresh herbs, season and cook gently for 10 minutes.