Summary

Ingredients

• 400 g beans, fresh reens
• 3 stalks savory
• 100 g red pepper (s)
• 150 g reen pepper (s)
• 1 large onion (s), large
• 2 cloves garlic
• 0.5 teaspoon ½ maple syrup
• 100 ml paprika puree, alternatively paprika pulp and some water
• Seasoned Salt
• Pepper, fresh from the mill
• 2 tablespoon olive oil
• Parsley, finely chopped as a garnish

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Instructions

1. Remove the ends and any threads from the beans and cut into smaller pieces. Cook extra in a saucepan with 2 stalks of savory and a little salt, this takes 10-15 minutes, depending on the type of bean.
2. Strip the leaves from the 3rd stalk of savory and chop very finely. Remove the seeds and partitions from the peppers and cut into smaller pieces.
3. Peel onion and garlic and chop finely. Heat olive oil in a saucepan and sear the onion and garlic in it, they shouldn`t take any color, add the paprika and the finely chopped savory and sear again vigorously and the paprika puree (the recipe can be found under my recipes, paprika puree - preserved for the winter ) or add the pepper market and some water and simmer for another 6-8 minutes. The vegetables should still have bite. Then add the drained green beans. Season with herb salt, maple syrup and pepper and sprinkle with parsley before serving.
4. I had colorful pasta with it