Hot Corned Beef Sandwich and Bean Soup

In a sauté pan over medium with a little bit of olive oil sauté onions until golden brown about 12 minutes then add sugar and vinegar and cook for 4 minutes.

In a bowl combine mayo, salsa verde and chopped tomato.

Slice the roma tomato about 1/4 inch thick.

In a sauté pan over medium heat with a little bit of veg oil pan sear the corned beef on both sides until golden brown.

Assemble sandwich with salsa verde mayo on both sides of the bun then the hot corned beef and the onion marmalade to follow.

In a pot over medium heat with a little bit of veg oil sauté off the onions for the soup until translucent about 4 minutes, then add celery and cook for another 3 minutes then add garlic and cook for 3 minutes.

Add the can of breakfast beans and chicken broth, bring to a simmer and cook for about 20 minutes.

Pour the soup in a blender and puree until smooth season with salt and pepper and serve with the sandwich.