Bean Soup with Fajitas and Steak

Ingredients

• 500 g beans (brown)
• 1 bay leaf
• 3 cloves of garlic
• 1 l vegetable broth
• 2 large onions
• 3 cloves of garlic
• 4 tbsp butter
• 1 large potato (starchy)
• 4 tomatoes
• 1 green chili pepper (small chopped)
• 4 pickled cucumbers
• Vinegar
• Worcestershire sauce
• 200 g sirloin steak
• 1 green bell pepper
• 1 red bell pepper
• 1 onion
• black pepper (ground)
• 2 tbsp clarified butter
• 4 pre-made fajitas

Instructions

1. 1.

   1. Soak the beans overnight in 2 l water.

2. 2.

   2. The next day, drain the soaking water and put the beans with 1 l vegetable broth into a pot. Peel the potato, grate finely and add to the beans. Put cloves of garlic and the bay leaf into a tea bag, add it and bring everything to a boil, simmer for about 40-50 minutes, stirring occasionally until tender, then remove the tea bag.

3. 3.

   3. Dice the onions and garlic, wash the tomatoes and cut them into bite-sized pieces. Drain the pickles and slice them into 0.5 cm thick rounds.

4. 4.

   4. Melt butter in a pan, sauté chili, onions and garlic until translucent.

5. 5.

   5. When the beans are cooked, add the pan contents. Simmer briefly, add tomatoes and pickles, heat through, season with salt, pepper, vinegar and Worcestershire sauce, keep warm.

6. 6.

   6. For the steak, wash bell peppers, halve, deseed, remove membranes and cut into bite-sized pieces. Dice onions, halve and cut into half-rings.

7. 7.

   7. Season steaks with pepper and sear all sides in hot clarified butter until browned, wrap in foil and bake at 80°C for 20 minutes.

8. 8.

   8. Sauté vegetables in remaining fat until crisp.

9. 9.

   9. Heat pre-made fajitas in the oven or microwave according to package instructions.

10. 10.

    10. Serve soup in bowls on warmed plates, slice steak thinly, mix with vegetables and arrange quartered fajitas beside the bowls, serve hot.