Fiery bean pot
- 2 Vegetable onions (approx. 600 g)
- 3 leeks (leek; approx. 600 g)
- 1,2 kg Beef goulash
- 4 EL Oil
- Salt
- Pepper
- 1 can (s) (850 ml) Tomatoes
-
2 EL clear broth - 1–2 TL Chili powder
- 1 organic lemon
- 2 ripe avocados (approx. 250 g)
- 350 g double cream cheese
- 10 slices mixed rye bread
- 1 can (s) (850 ml) white beans
- 1 Can (s) (850 ml) Kidney beans
150 minutes
- 1.
- Peel the onions and chop them roughly. Clean and wash the leek thoroughly and cut into rings. Pat the meat dry and cut into slightly smaller cubes.
- 2.
- Heat the oil in the large roasting pan. Fry the meat in portions. Season with salt and pepper, remove. Fry the onions and leeks in the hot frying fat. Add the meat again. Pour in the tomatoes with their juice and about 1 1⁄2 l of water.
- 3.
- Coarsely mash the tomatoes. Boil everything up.
- 4.
- Stir in the stock and chili powder and cook covered for approx. 1 1⁄2 hours.
- 5.
- Wash the lemon with hot water, dry it and finely grate half of the peel. Squeeze the lemon. Halve the avocados and remove the pulp from the skin. Mash with a fork. Mix with cream cheese, lemon zest and juice.
- 6.
- Season with salt and pepper. Toast the bread slices in the toaster.
- 7.
- Rinse the beans in a sieve and let them drain. Add to the meat and heat. Season well with salt, pepper and chilli. Serve toasted bread and avocado cream with the bean pot. Drink tip: beer, e.g. B.
- 8.
- a bright warehouse.
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