Sort ingredients
motherburn
QR Code
Listen
Pdf
In a saute pan, heat the oil on medium heat. Add the onions and garlic and cook until translucent. Stir in the tomato paste and deglaze with the vegetable broth. Let reduce for 3-5 minutes.
Add the beans and diced tomatoes and mix well. Let simmer for 10 minutes, stirring occasionally.
Season to taste with the cane sugar, lemon juice, salt, and cayenne pepper, and gently fold in the chopped parsley immediately before serving. Arrange on large plates alongside the other delicacies of this sumptuous second breakfast and serve immediately.
Preheat oven to 325°.
In a nonstick pan, heat some oil on medium heat. As soon as it starts sizzling, add the chile peppers, pointed peppers, and small tomatoes. Roast them on all sides for 5 minutes, turning them over occasionally. Place them on a plate covered with a paper towel to drain, loosely cover with foil, and keep warm in oven.
Add fresh oil to the pan and heat. Fry the sausages, bacon, and steaks one after the other and keep warm in oven.
Add oil to the pan and brown mushrooms on all sides for 5 minutes. To serve, sprinkle the vegetables with coarse sea salt and the mushrooms with sea salt and black pepper. Generously brush the warm steaks with herb butter.
Arrange the beans together with the other delicacies on large flat plates and serve immediately.