Kimberley casserole

Soak the beans overnight in cold water and cook until soft. Flavour to taste with salt at the end of the cooking time. Drain. Heat the oil in a large saucepan and sauté the onion and garlic until soft. Flavour the shank to taste with salt and black pepper and add to the onion mixture. Fry until brown. Remove the inner pulp of the tomatoes and add with the tomatoe purée to the meat. Cut the remainder of the tomatoes into pieces and set aside. Cover the saucepan and allow to simmer over low heat until the meat is almost soft. Add a little water when necessary. Add the beans and heat thoroughly. Add the tomato pieces towards the end of cooking time and flavour to taste with salt and black pepper. Add the chopped parsley and serve with rice. Serves 6.