• 800 gr veal, cut in servings
• 1 kg red beans
• 1 large onion, sliced
• 1 lt water
• 1 tin peeled tomatoes (or the same portion of fresh ones)
• 2 spoons tomato paste
• 6 spoons olive oil
• 1/2 tea cup parsley leaves
• Salt
• Pepper

Pour oil in a saucepan and saute meat until brown on all sides. Add water and boil for 30 - 35 until tender. Add beans, tomatoes, tomato paste, salt and pepper. Simmer until beans are soft and sauce thick and oily. Add more water if all is absorbed and more is required. When ready, remove from heat and dredge over the parsley leaves.