bean and beef soup

4  cans		pinto beans
1/2  lb.		chopped round steak
6		shallots
3		clove garlics diced
2		jalapeños chopped
2		tomatoes chopped
1/4  cup		cilantro chopped
1  teaspoon		sea salt
1  teaspoon		black pepper
1/2  cup		White Onion - Chopped

Tip: Click on the ingredient links to learn the nutritional information for all the bean and beef soup ingredients. The serving size for any ingredient in bean and beef soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Roast the shallots, tossed with olive oil, salt and pepper in 400 degree oven until browned and tender, 20 to 25 minutes.
Brown beef cubes in garlic olive oil, salt and pepper. Add in beans and 1 cup water for about one hour, covered.
While it's cooking chop up jalapeno, cilantro, garlic tomato and onion for pico de gallo to spice soup as you wish.
Put roasted shallots in soup 10 minutes before serving.