Lukewarm Beetle Bean Salad with Boiled Beef

Maybe your new favorite bean dish:

Briefly blanch (scald) the boiled beef in boiling hot salted water, pour cold water over it repeatedly, add salt, simmer on low heat for about 30 minutes, skimming the clear soup repeatedly.

Add the vegetables and spices and cook the boiled beef just below the boiling point.

Remove the pot from the stove and let the meat rest for 15 minutes. Remove, cover with a wet dish and keep warm. Pour the clear soup through a fine straining cloth and boil to half.

Rinse the beans once hot and then soak in cold water for one night. Cook the beans in boiling hot water until tender, then drain.

Cut the still-warm boiled beef first into narrow slices, then into narrow strips.

Beetle Bean Salad:

Rinse the bell bell pepper, cut into quarters, remove the seeds and peel with a peeler. Cut the bell pepper quarters into strips and mix with the beans and the strips of boiled beef.

Stir a salad dressing from the apple balsamic vinegar, the boiled beef stock, salt and pepper and pumpkin seed oil. Peel and finely dice the onions. Peel and chop the garlic clove. Onion and garlic to the salad dressing form. Pour the dressing over the lettuce. All ingredients should still be warm.

Clean the spring onions, rinse them, cut them into slices and add them to the salad.

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