Beans rinse and soak in cold water overnight. 1.5 hour before the feast to change the water and put to boil with 1 whole clove of garlic, half an hour to salt. Cook until tender, just from the beginning of the cooking should take about an hour. With ready beans immediately pour boiling water, quickly rinse under running cold water and leave in colander to cool.

While cooking the beans to prepare the meat. Prime rib cut thick slices to share, as in the photo. So they are better soaked with sauce and cook faster.

For the sauce mix: soy sauce, honey, rice vinegar, 1/3 tsp paprika, mustard, squeeze through the press 2 tooth. garlic and all the ginger and add a pinch of thyme, it goes well with pork. Meat to the sauce, mix well and set aside for 10 minutes.

While the meat soaked dressing to marinated onions. Both onion finely cut into half rings. In a small container mix the rice vinegar with the oil, add 0,5 tsp sugar and salt to taste. It is possible at this stage to tint the marinade. To do this, cut into strips 1 plate of beets and mix with the marinade before to dye it pink.

Add 1/3 of the onions, mix, delay. By the time when we need a pickled onion - it will be ready.

It's time to cook meat. To put it in a sleeve for baking, preferably in a single layer, securing edges, puncture sleeve in the centre and remove in a preheated 200 degree oven. After 20-25 minutes turn down the heat to 150 and cook for another 20-25 minutes.

All of course depends on the oven, but after 50min. can be safely torn sleeve and let the ribs brown the same 10 minutes that we spend on the side. Remaining chopped onions fry in any oil (even butter) in a large skillet. Salt it a minute after the calculations, so it will become soft. To the sauteed onions put beans, then a couple of minutes and season with salt, freshly ground black pepper. Mix and add to the pan marinovannye onion (without liquid) and finely chopped greens. Mix on and off.

To put the beans on a dish, put the ribs. You can serve this dish with pickles and sauce.

You can marinate the red onion, and in this case, tinting it will not be necessary. This bow is perfect for every kind of prepared meat and kebab. To soak up the sauce are great sauces such as Satsibeli quick cooking (tomato paste) and sour cream with the addition of grain mustard and salt, or sour cream with salt and garlic. As well as an excellent version of the sauce to the meat, I suggest just to drain any remaining marinade from the bag into the cream and stir. There is salt, and garlic and mustard, and plus, this sauce will be complemented by the flavors of the meat. I also want to add that this dish can get a completely different taste in design, just adding a teaspoon of concentrate "Smoke" directly into the sleeve during the laying of the meat. The taste of it will be like it was roasting on the fire, and in the winter this flavor is lacking)

Bon appetit!