Ingredients

• 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

Instructions

• Soak beans overnight so that they become soften.
• Rinse them the next day and set them aside.
• 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.