Products Needed:
3 cups kidney beans
2/3 lb. smoked brisket
1 bulb onion
4 tbsp. tomato paste
2 tbsp. vegetable oil
1 pinch savory chopped
black pepper ground, salt to taste
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Directions: Soak beans in cold water for 5 hours. Cook prepared beans for 15 minutes, then drain the broth. Pour beans with hot water and cook for 1 hour, then cast in a colander.
Cut onion into half-rings, sautee with tomato past in oil.
Mix onion with beans, salt, pepper, add savory, cook through.
Cut loin into thin slices and fry in oil.
When serving, put loin slice on the beans and top with greens.
Serve with cabbage salad and beer.
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