Fiery bean stew

Name: Fiery bean stew
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 2 vegetable onions (approx. 600 g); 3 Leek sticks (leek; approx. 600 g); 1.2 kg Beef goulash; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml) Tomatoes; 2 TABLESPOONS clear soup; 1-2 TEASPOONS Chilli powder; 1 Organic Lemon; 2 ripe avocados (about 250 g each); 350 g Double cream cheese; 10 discs Mixed rye bread; 1 can(s) (850 ml) white beans; 1 can(s) (850 ml) Kidney beans

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

2 vegetable onions (approx. 600 g)
3 Leek sticks (leek; approx. 600 g)
1.2 kg Beef goulash
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml) Tomatoes
2 TABLESPOONS clear soup
1-2 TEASPOONS Chilli powder
1 Organic Lemon
2 ripe avocados (about 250 g each)
350 g Double cream cheese
10 discs Mixed rye bread
1 can(s) (850 ml) white beans
1 can(s) (850 ml) Kidney beans

Directions

1
Onions peel and roughly chop. Clean the leek, wash thoroughly and cut into rings. Dab meat dry and cut into smaller cubes.
2
Heat the oil in a large frying pan. Fry the meat in it in portions. Season with salt and pepper and remove. Fry onions and leek in hot frying fat. Add meat again. Add tomatoes with juice and approx. 1 1⁄2 l water.
3
Crush the tomatoes roughly. Boil everything up.
4
Stir in broth and chilli powder, cover and stew for about 1 1⁄2 hours.
5
Wash the lemon hot, dry and finely grate half of the peel. Squeeze the lemon. Cut avocados in half and remove the flesh from the skin. Mash with a fork. Mix with cream cheese, lemon peel and juice.
6
Season to taste with salt and pepper. Roast the slices of bread in a 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 the toasted bread and avocado cream with the beans. Drink tip: beer, e.g.
8
a bright camp.