Instructions: Soak the beans in water to cover for 12 hours. Drain.

Brown the meat and onions in the fat. Add the salt, pepper, paprika, garlic powder, water and beans. Cover loosely and cook over low heat 2 hours. Add the kasha and a little more water if necessary.

Cook 1/2 hour longer or until meat and beans are tender. Slice the meat and serve with the beans and kasha.

Serves 8 to 10.

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