ašmalcane, pirjane, dinstane- everyone has a different name and recipe, so here is one of mine, how my grandmother and mother worked
- Before preparing the beans, wash them, cut off the ends with a knife and pull the "threads" and cut into pieces as desired (2-3 parts). Boil them in a little salted water, just to cover them 1-2 cm. I skipped this part because I had blanched pods in the chest.
- Finely chop the onion and sauté it in the fat (oil), even better if you have baking fat. Add the beans and simmer covered, stirring occasionally for 15-20 minutes, until softened. Drizzle with a little warm water as needed. Add Vegeta, red pepper, salt and pepper to taste, stir and sauté briefly.
You can simmer the beans without onions. Serve with meat as desired.