Ingredients
- 250 g dried pinto beans
- 600 g lean beef
- 600 g lean pork
- 800 g onions
- 4 cloves of garlic
- 200 g bacon cubes
- 2 tbs sweet paprika powder
- 2 tbs spicy paprika powder
- salt, pepper
- 200 ml dry sherry
- 1 1/2 L meat broth
- 500 g carrots
- 250 g green beans
- 50 g tomato paste
- 100 ml cream
Preparation
1. Soak the dried beans overnight in cold water.
2. Remove meat from the refrigerator about 30 minutes before you intend to prepare it.
3. Chop the meat into small cubes. Peel and mince the onions and garlic.
4. Heat the pot at highest level up to the roasting window, switch to a low level and sear the meat and bacon cubes in batches. When searing the last batch, add the onions and garlic as well, then add the paprika powders and season to taste with salt and pepper.
5. Add the sherry, meat broth and drained pinto beans.
6. Cover with the Secuquick softline and close. Heat the pot at highest level up to the turbo window, switch to a low level and cook in the turbo area for approx. 15 minutes.
7. Meanwhile, peel and julienne the carrots. Clean the green beans and cut into small pieces.
8. At the end of the cooking time, depressurize the pot and remove the Secuquick. Add the vegetables to the soup, replace the Secuquick and close.
9. Heat the pot at highest level up until the turbo window is reached, switch to a low level and cook for about 5 minutes in the turbo area.
10. At the end of the cooking time, depressurize the pot and remove the Secuquick.
11. Add the tomato paste and cream and stir. Allow everything to heat back up and season the soup to taste.
This recipe has been tested and approved by AMC.
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