Spicy Bean Soup

Perhaps your new favorite bean dish:

Soak broad beans in enough water for one night. Drain beans and soften without salt in enough fresh water (about 1 hour).

Skin and coarsely chop onions and garlic clove. Cut meat into fine cubes. Remove stalk and seeds from peppers and peppers and dice flesh. Remove skin and core from tomatoes and chop finely.

Sauté onions and meat in a saucepan with 2 tbsp olive oil. Add peppers, garlic, tomatoes and peppers, cover with clear soup and simmer for 30 minutes.

Drain the cooked beans and add to the soup. Season with oregano, cumin and Tabasco. In the end, the soup should be creamy, perhaps reduce over high heat, stirring throughout. Season repeatedly with pepper and salt before serving.

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