Original soup recipe

First of all, it's a good idea to soak the beans as early as possible so that they will soften during cooking. By the time you prepare the meat and bacon, the beans will have started to precook.

Next, I cook the bacon over a slow fire and remove it from the fat. In this fat, I sauté the finely chopped onions and garlic and sprinkle with red pepper.

Next, I add the bone-in beef cooked in the soup, then add the soaked beans and stir. I simmer the whole thing slowly overnight, so the meat is nice and crumbly and the beans are completely tender.

I divide the finished sauce into plates, top with boiled eggs and serve with fresh bread. Not only is it delicious, it is also a filling, energy-dense dish. I highly recommend it for any weekend lunch or for a special, traditional occasion.