* 400 g beans
* 2 onions
* 1 carrot
* 1 cup tomato juice
* 200 g outlaw chop
* salt and pepper
* green dill
The beans are soaked in cold water for a few hours, preferably overnight. Bring to the boil, change the water to the first boil, fill the pan again with another boiled water and boil until soft. Match the taste of salt and thyme and add a finely chopped onion and carrot given on a small grater. There are a few more boils.
The chop is lightly fried on both sides. In the remaining oil, lightly fry the other onion, quench with the tomato juice and pour everything over the boiled beans. Boil until it reaches the desired consistency.
Serve hot, sprinkled with chopped green dill and fried outcake slices.
For a fasting recipe, you can give up the outlaw chop.