Well, let's start. For this dish I use the beans variety "Black eye". It is good that does not require pre-soaking, and we can cook this dish now, right, on request, and not wait for tomorrow! Beans pour the broth, so that it is completely covered. The broth is not - does not matter - fill in with water! And put on to boil, once it boils - turn down the gas fire and cook 45 minutes. Do not forget to check the amount of liquid, anyhow it doesn't burn!

And we'll do the meat. Today, I have a boar, but will suit absolutely any: pork, beef, even chicken is faster to cook - the tint of the finished dish will be slightly different! Cut the meat into small pieces. Put on the fire a frying pan with vegetable oil, heat it well. Once it is very hot - put meat. Try to put one layer below "grabbed" each piece. Then all the delicious meat juices will remain inside. Fry the meat on all sides, add a little boiling water, cover, diminish the fire - let languishing.

Onion peel, cut, quarter-rings.

Carrot RUB on a coarse grater, and all that grace sent to the meat. Of course, we could vegetables fry, but I think it's too much - one more pan to wash. If You are not lazy - saute.

When the meat is ready, add the tomato paste. If it happens in the summer, and have fragrant fleshy tomatoes, then God himself commanded to use them.

Our beans are almost ready. Meat, too. Combine both products together. Stir. Salt. Note: add salt at the end of cooking. The beans are never mushy, if you salt them at the beginning of cooking. Add finely chopped chili pepper and garlic. If You like a thinner consistency, like soup-the second, feel free to add some water.

That's all. Delicious, much horror!! When serving you can sprinkle with herbs. Cilantro here is amazingly nice!!!