Bulgur Vegetable Pilaf with Borlotti Beans

Ingredients

• 3 ripe tomatoes
• 50 g celery (1 stalk)
• 50 g small carrots (1 small carrot)
• 1 yellow bell pepper
• 2 onions
• 2 tbsp olive oil
• 425 g borlotti beans (1 can)
• 150 g bulgur
• 1 tbsp paprika powder (hot)
• 325 ml vegetable broth
• 3 sprigs parsley
• Salt
• Pepper

Instructions

1. 1.

   Wash the tomatoes and cut off the stem ends in a wedge shape. Quarter, deseed, and roughly chop the tomatoes.

2. 2.

   Clean, wash, and thread the celery stalk. Peel the carrot. Quarter, deseed, and wash the bell pepper. Peel the onions. Finely chop the vegetables and onions.

3. 3.

   Heat the oil in a pot. Sauté the vegetables and onions in it over medium heat for 3 minutes.

4. 4.

   Meanwhile, put the beans in a sieve, rinse with cold water, and drain well.

5. 5.

   Add the bulgur to the vegetables in the pot and sauté for 2 minutes while stirring.

6. 6.

   Add paprika powder, beans, and tomatoes.

7. 7.

   Fill with vegetable broth and bring to a boil while stirring. Let the bulgur swell covered on very low heat for about 20 minutes.

8. 8.

   Meanwhile, wash, shake dry, and roughly chop the parsley leaves.

9. 9.

   Fluff the bulgur vegetable pilaf with a fork at the end of the cooking time. Mix in the parsley and season the pilaf with salt and pepper.