This soup, made by cooking dried beans—soaked overnight and boiled—with diced meat in a tomato-paste sauce, is a hearty choice sought after in the winter months. It's served hot.
Soften the onion in oil, then add the cubed meat and sauté until it changes color.
Drain the soaked beans and add them, add water and bring to a boil, then cook over low heat for 50 minutes until the meat and beans are tender.
Dilute the tomato and pepper paste with a little water, add to the soup, and boil for another 10 minutes.
Divide the hot soup among bowls and serve.
Important: Dried beans should be soaked in water overnight beforehand and the boiling water changed, or the cooking time will be longer and digestion harder. Requires a long cooking time, so you'll need to set aside enough time.
Skimming off the foam that rises during the first boil while cooking the beans clarifies the soup; if you boil the meat together with the beans from the start, the meat's broth deepens the soup's flavor.
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