Bean vegetables with cheese bulgur

Ingredients for 3 servings:

• 500 g green beans
• 1 small onion(s)
• 1 garlic clove(s)
• 125 ml vegetable stock
• ½ tube(s) tomato paste
• 2 tbsp ajvar
• 1 tbsp vinegar
• salt and pepper
• Paprika powder
• Olive oil, for frying
• 100 g bulgur
• 200 ml vegetable stock
• 2 carrots
• 2 shallots
• 100 g grated cheese, e.g. mountain cheese
• 1 tbsp soy sauce
• oregano
• 20 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

hearty whole foods

Wash the beans and cut them into diamond shapes (or into pieces if using French beans). Briefly sauté the diced onions in hot olive oil until translucent. Add the bean pieces and immediately add a tablespoon of vinegar. Sauté briefly, then deglaze with the vegetable stock. Add all the remaining spices and the crushed garlic, and simmer the vegetables gently until soft. If you like, you can thicken the vegetables with a little flour at the end. In another pot, briefly sauté the bulgur in 20g of melted butter. Then top up with the vegetable stock and simmer gently for about 20 minutes. Grate the carrots and add them about 5 minutes before the end of the cooking time, then continue to simmer. Meanwhile, dice the shallots and sauté them in a little butter until translucent. When the bulgur is well swollen, remove the pot from the heat and stir in the sautéed onions. Season to taste with soy sauce and spices. Finally, stir in the grated cheese. Stop cooking now. Divide the cooked bulgur into portions on plates and serve with the beans.