Bean Soup with Fajitas and Steak

Soak the beans overnight in 2 liters of water.

The next day, drain the soaking water and add the beans with 1 liter of vegetable broth in a saucepan. Peel the potatoes, grate finely, and add to the beans. Place the cloves and bay leaf into a tea bag, add to the beans, and bring to a boil while stirring. Cook for about 40-50 minutes until beans get soft, stirring occasionally. Remove the tea bag.

Peel the onions and garlic and dice finely. Rinse the tomatoes and cut into bite-sized pieces. Drain the cucumber and cut into 0.5 cm thick slices.

Melt the butter in a frying pan and saute the chile pepper, onions and garlic until soft.

When the beans are cooked, add the sauteed onion, garlic and chile pepper to it. Add the tomato and dill pickles, and cook shortly. Stir in the vinegar and Worcestershire sauce, and season with salt and pepper. Keep the soup warm.

For the steaks, rinse the red and green chile peppers, cut in half, remove seeds and ribs, and cut into bite-size pieces. Peel the onion, cut into half, and cut into half rings.

Season the steaks with pepper and fry in hot clarified butter in a pan. Remove the steaks from pan, wrap in aluminum foil and leave for at 80°C (175°F) in the oven for 20 minutes.

Heat clarified butter in a pan and saute the paprika and onion in it.

Thaw the fajitas in the oven or in the microwave heat as per the package instructions.