Ingredients
0.5 kg beans
2 peeled carrots
1 stalk of celery
2 peeled onions
2 teaspoons of salt
400 g smoked bone
4 cloves of garlic
100 ml freshly squeezed tomato juice (or replace with tomato paste)
A pinch of coriander
Method of preparation
1. Soak the beans in water overnight. The next day, drain the water and rinse the beans several times. Cover the beans with water, add one carrot, one celery stalk cut into 2-3 pieces, one onion, and 2 teaspoons of salt.
2. Boil the beans with vegetables until done, 50–60 minutes.
3. Cut the smoked bone into 3 pieces and add to the cooked beans. Simmer for about 10 more minutes over low heat.
4. Cut one onion into small cubes and grate one carrot on a coarse grater. Heat a frying pan with oil, add the onion and carrot, and fry briefly. Peel the garlic and slice it thinly, then add it to the pan with the vegetables.
5. Remove the meat from the beans and set aside. Cut the meat into medium-sized squares and add to the pan with the onions and carrots. Fry for a few minutes. Then pour in the tomato juice and stir well. Cook for 2–3 minutes.
6. Remove the cooked onion, carrot, and celery from the beans. Add the beans to the pan with the meat and mix well. Crush the coriander and add it to the beans.
7. Stir well and turn off the heat. Serve hot.
