- Scotch bonnet mushrooms
- Roní beans
- Olive oil
- Salt from Gerri
Cook the beans and the broth and then set them aside while you prepare the rice.
Make an onion sofrito, adding the Scotch bonnet mushrooms and then the conserve (together with its fat), followed by the rice. Once all of the ingredients have been mixed together, add the bean broth.
Leave to cook on a flame for 15 minutes and then put it in the oven for a further 5 minutes.
To make sure the rice absorbs all of the broth you should serve the dish in the same pan that it was made in.
(Title of the text: El Pallars Sobirà and its cookery, by Josep Pla and Duat)