John Myers
Ingredients for 4 servings:
- 180 g pointed peppers, red
- 450 g tomatoes
- 50 ml water
- 5 stalks of basil
- 400 g beans, green, broad
- 2 sprigs savory
- 400 ml water
- 2 pinches of salt
- 1 tsp. baking soda
- 100 g bulgur
- 230 ml vegetable stock
- 150 g onion(s), red
- 2 garlic cloves
- 2 tbsp extra virgin olive oil
- Salt and pepper, freshly ground
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes
Bring the vegetable stock and bulgur to a boil in a saucepan. Let it boil for about 1 minute, then remove the pan from the heat. Close the lid and let it swell. This takes about 25-30 minutes. Remove the tips, stems, and any strings from the beans and cut into pieces about 2 cm long. Place in a saucepan and add enough water from the 400 ml to just cover the beans. Bring to a boil with the savory, salt, and baking soda and cook for about 8-10 minutes until al dente. Refresh the beans in a bowl of cold water and drain in a sieve. Caution: Baking soda will foam! Wash the peppers and tomatoes. Remove the stems from the tomatoes and cut into quarters or eighths, depending on the size of the tomatoes. Halve the peppers, remove the stems, seeds, and light-colored inner walls, and cut into larger pieces. Pick the basil leaves from one stem and set aside as a garnish. Cut the stems and the remaining basil into approximately 3 cm pieces. Place everything in a saucepan with 50 ml of water, bring to a boil, and simmer for about 10 minutes, until the peppers have softened. Finely chop the mixture using a hand blender. Peel and finely dice the onions and garlic. Gently heat the olive oil in a saucepan and sauté the onions and garlic, then simmer for about 6-8 minutes without browning. Finally, add all the other prepared ingredients to the pan with the onions and garlic, mix thoroughly, and heat again, but do not allow to boil any longer. Season with salt and pepper. Garnish with strips of basil leaves when serving.
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