The oven-baked version of classic dried beans, in which dried beans are baked together with diced meat in a clay pot. Cooking in the clay pot thickens the sauce, adding layers of flavor to the presentation.
Heat the oil in a casserole dish or pan and add the diced meat, sauté until it releases its liquid and the liquid evaporates.
Add the finely chopped onion to the meat and sauté, then add the tomato and pepper paste and mix with the grated tomato.
Transfer the soaked dried beans and the sautéed meat mixture into the casserole dish, add hot water, salt and black pepper, and stir.
Cover the casserole dish with a lid and cook in a preheated oven until the meat and beans are thoroughly softened, checking occasionally and adding water if needed.
Important: Cover the casserole with its lid or aluminum foil when putting it in the oven, otherwise the sauce may thicken too soon and burn. Contains no allergen.
If you open the foil in the last 10 minutes, the top browns slightly and gives the dish a casserole-like look.
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