Cut the beef into cubes and place in a pressure cooker or large pot. Add the onion, garlic, and cilantro after finely chopping them.

Add the chopped tomato, tomato paste, spices, pepper, cumin, salt, and olive oil. Cook over low heat, stirring, until everything is well sautéed.

Add the white beans, which should be soaked in water overnight.

Pour in 5 to 6 cups of water (about 1.2 to 1.4 liters). When the broth comes to a boil, cover the pressure cooker and cook until the ingredients are tender.

Once the beans and beef are fully cooked, let the soup simmer uncovered until the broth thickens slightly.

When serving, drizzle with a little olive oil and sprinkle with cumin and chili paste.