Hearty midnight soup

Ingredients for 4 servings:

• 150 g beans, dried red
• 200 g lean beef
• 2 onions
• 2 garlic
• 2 tbsp oil
• 2 tbsp soy sauce
• 3 tbsp tomato paste
• 2 tsp paprika powder, sweet
• 1 pinch of chili
• 1 tsp vegetable broth, instant
• 1 tsp oregano

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Soak the beans in cold water for 6 hours, drain, and bring to a boil with 1 liter of cold water. Cover the beans and simmer for 1 hour (20-30 minutes in a pressure cooker). Drain the beans, reserving the cooking water. Dice the meat and finely chop the onions and garlic. Heat the oil in a non-stick saucepan and sauté the onions and garlic over low heat for 20 minutes until soft, stirring occasionally. Add the meat and fry briefly, stirring occasionally. Season with salt. Stir in the soy sauce, tomato paste, paprika, and chili. Heat everything briefly, stirring constantly. Pour in the cooking water from the beans, season with instant vegetable stock and oregano. Simmer gently until the meat is tender. Stir in the beans and simmer the soup for another 10 minutes.