The basis of this dish - beans. It is hearty, nutritious, rich in vitamins and minerals and a great substitute for meat during lent. If You are in a hurry, this dish can be cooked from canned beans, but if You have time, I recommend to cook the beans yourself. One Cup of beans pre-soak, the packaging of the Mistral written in 4 hours, but I just left for the night. Then boil the beans until tender, took me about 1.5 hours.

The finished beans then place in a baking dish and add the black olives pitted.

Prepare the sauce - it will cut the onion half rings and garlic. Fry in olive oil.

Add the tomato paste, chopped cilantro, seasoning and saute 5 minutes until thick.

Slice the bell pepper cubes, add to beans, mix well and pour over the sauce.

To put the beans for 10 minutes in a preheated 180 degree oven. Pepper is crisp and tender beans. The sauce and olives create a salty-savory flavor for this dish.