crumbly bean vegetables with peppers

Ingredients for 2 servings:

• 400 g beans, fresh green
• 3 stalks of savory
• 100 g bell pepper(s), red
• 150 g bell pepper(s), green
• 1 large onion(s) , large
• 2 cloves garlic
• ½ tsp maple syrup
• 100 ml paprika puree, alternatively paprika paste and some water
• herbal salt
• Pepper, freshly ground
• 2 tbsp olive oil
• Parsley, finely chopped as garnish

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with green beans

Remove the ends and any strings from the beans and cut into smaller pieces. Cook them separately in a pot with two stalks of savory and a little salt. This takes 10-15 minutes, depending on the type of bean. Strip the leaves from the third stalk of savory and chop them very finely. Remove the seeds and membranes from the peppers and cut them into smaller pieces. Peel and finely dice the onion and garlic. Heat the olive oil in a pot and sauté the onion and garlic; they shouldn’t brown. Add the peppers and finely chopped savory and sauté again vigorously. Add the bell pepper puree (the recipe can be found under my posted recipes, Bell Pepper Puree – Preserved for the Winter) or the bell pepper powder and a little water and simmer for another 6-8 minutes. The vegetables should still have some bite. Now add the drained green beans. Season with herb salt, maple syrup, and pepper, and sprinkle with parsley before serving. I served it with colorful pasta.