1. Soak the beans for 8–10 hours, rinse well and place in a GN container. Submerge in water, leaving a good 5cm clearance over the beans. 2. Set the oven on steam at 80°C. 3. Cook the beans for 2 to 3 hours until soft and tender, ensuring that they’re constantly covered in water throughout the cooking process. 4. Once done, drain any excess water and blend adding fresh warm water, evoo, garlic, half the chili, salt and marjoram. 5. Correct the seasoning, add crushed chili and parsley to garnish.