Preparation :
Soak the beans overnight in cold water, then remove from water and put in a saucepan. Add enough water to cover about 1 inch above the surface. Boil for half an hour. Drain the beans and leave to cool. Slice the onions in crescent shapes, scoop out the seeds of the pepper and slice thinly.

Melt the margarine over moderate heat, add pastirma and saute for half a minute. Add the onions, cook for 2 minutes while stirring, add the tomato paste, tomatoes, pepper, salt and meat broth. Boil until bubbles rise to lower than moderate until the beans are tender.

Put on a serving plate and serve.