Summary

Ingredients

• 500 g runner beans
• 1 zucchini
• 1 bell pepper (s), yellow
• 1 red pepper (s)
• 2 onions)
• 3 clove (s) garlic
• 2 tablespoon, heaped paprika powder, noble sweet
• 0.5 tablespoon ½ paprika, hot pink
• 2 tablespoon tomato paste
• 2 tablespoon balsamic vinegar
• 1 teaspoon salt
• pepper
• Caraway seeds (can also be omitted)
• 4 tablespoon olive oil
• 1 liter broth
• 125 ml sour cream
• 1 tablespoon cornstarch

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Instructions

1. Cut the beans into pieces approx. 3 cm long, chop the onion and garlic, cut the bell pepper into pieces, dice the unpeeled zucchini.
2. Heat the oil, roast the onion until golden brown, pour over the vinegar and stock. Add garlic, paprika powder, tomato paste, salt, pepper, caraway seeds and bring to the boil once. Add the beans and simmer for about 15 minutes, then add the pepper pieces and zucchini and cook in about another 10 minutes.
3. Mix the sour cream with the flour and a little water until smooth and stir in with the whisk, bring to the boil briefly and add seasoning if necessary.
4. We prefer to eat bread dumplings or black bread with it.