Summary

Ingredients

• 100 g bulur
• 500 g beans, reen, fresh, also frozen beans
• 1 medium onion (s)
• 0.5 ½ pack tomatoes, pureed (pureed) from the tetrapack, approx. 250 g
• 3 tablespoon olive oil
• 300 g minced meat, preferably beef or lamb
• 0.5 teaspoon ½ broth, grained
• 1 teaspoon ground cumin
• 3 clove (s) garlic
• 2 tablespoon tomato paste
• Salt and pepper, black
• little sugar

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Instructions

1. Cover the bulgur with hot water and let it soak for about 30 minutes. If necessary, add a little more water.
2. Wash the beans, clip off the ends, peel off any threads and cut the beans in half. Just let the frozen beans thaw a little. Peel and finely chop the onions.
3. Heat the olive oil in a pan and fry the minced meat and onions in it. Add the tomato puree, the granulated stock, the cumin and the beans, cover with a little water and simmer for 15 minutes over a medium heat until the beans are soft. Then squeeze the garlic and stir in the tomato paste. Add a little sugar (about ½ teaspoon).
4. Drain the bulgur and stir into the dish. Season to taste with salt and pepper.