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Namoczoną kilka godzin wcześniej fasolę ugotować, odcedzić. Na patelni rozgrzać 1 łyżkę oleju, dodać ryż, fasolę, oliwki, koncentrat pomidorowy i kapary, chwilkę smażyć mieszając i dodając przyprawy. Do lekko schłodzonej masy dodać zmiksowane jajko, wymieszać. Żaroodporne kokilki posmarować olejem, wypełnić je do ¾ wysokości ryżem z dodatkami, polać śmietaną. Piec 30 minut w piekarniku nagrzanym do temperatury 180 stopni C. Podawać z dodatkiem sałatek.