White beans in tomato and mint sauce

Name: White beans in tomato and mint sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) large white beans; 2 medium-sized onions; 1 Garlic clove; 3 Rump steaks (approx. 180 g each); 3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 500 g chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Mint; 7-10 Tbsp grated zest of 1 organic lemon; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) large white beans
2 medium-sized onions
1 Garlic clove
3 Rump steaks (approx. 180 g each)
3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
500 g chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Mint
7-10 Tbsp grated zest of 1 organic lemon
7-10 Tbsp Aluminium foil

Directions

1
Rinse the beans and let them drain. Peel onions and garlic, dice finely
2
Dab steaks dry and cut the fat edge several times. Heat 2 tablespoons of oil in an ovenproof pan. Sauté the steaks in it for 1-2 minutes on each side. In the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) roast for approx. 10 minutes until done.
3
Heat 1 tablespoon of oil. Fry garlic and approx. 2/3 onions in it until transparent. Sweat tomato paste with. Add tomatoes, bring to the boil and simmer for about 5 minutes.
4
Take out the steaks. Season with salt and pepper, wrap in aluminium foil and let it rest for about 5 minutes
5
Wash the mint and cut into strips. Heat the beans and half the mint in the tomato sauce. Season with salt and pepper. Cut the steaks into slices. Arrange everything. Mix lemon zest, remaining onion cubes and mint and sprinkle over the steaks. Roast potatoes or flatbread taste good with it
6
It tastes the same
7
If the mint flavour is too strong for you, you can replace half of it with parsley (e.g. smooth). The vegetables get a completely different flavour if you use coriander instead of mint