Summary

Ingredients

• 500 g runner beans, reen
• 1 small onion (s)
• 1 clove garlic (pressed)
• 125 ml vegetable stock
• 0.5 tube ½ tomato paste
• 2 tablespoon ajvar
• 1 tablespoon vinegar
• salt and pepper
• Paprika powder
• Olive oil, for frying
• 100 g bulur
• 200 ml vegetable stock
• 2 carrot (s), (grated)
• 2 shallot (s), (diced)
• 100 g cheese, rated (e.. mountain cheese)
• 1 tablespoon soy sauce
• oregano
• 20 g butter

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Instructions

1. Wash the beans and cut them into lozenges (if you use French beans, cut them into pieces).
2. Briefly sauté the diced onions in hot olive oil until they are translucent. Put the bean pieces on top and immediately add a tablespoon of vinegar. Let it sauté briefly and then deglaze with the vegetable stock. Add all other spices and slowly simmer the vegetables until soft. If you like, you can bind the vegetables with a little flour at the end.
3. In another saucepan, sauté bulgur in 20 g melted butter. Then fill up with vegetable stock and simmer gently for about 20 minutes.
4. Add the grated carrots about 5 minutes before the end of the boil and simmer.
5. In the meantime, fry the shallot cubes in a little butter until translucent.
6. When the bulgur is well swollen, remove the pan from the hob and stir in the steamed onions. Season savory with soy sauce and spices. At the very end, fold in the cheese grater (no longer boil) -
7. Distribute the finished bulgur in portions on plates and serve with the bean vegetables.