Saturday, 13 October 2012

Veal meat with red beans

2 tablespoon(s) tomato paste
800 g veal, cut in cubes
1 kg red beans
1 onion, chopped
1 tomato, chopped
1/2 cup(s) olive oil
2 tablespoon(s) parsley, chopped

Heat the oil in a saucepan and saute the meat until it's brown on all sides. Add some water and boil for 30-35 minutes until it's tender.
Add beans, tomatoes, tomato paste, salt and pepper. Simmer until the beans are soft and the sauce is thick and oily. Add some more water if it is all absorbed and stir.
When it's ready, remove from heat and sprinkle with parsley.
Serves 6.

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