A hearty, fiber-rich pilaf made by sautéing fresh borlotti beans with onion and tomatoes in olive oil, then cooking them with bulgur. A practical main course for meat-free meals, it can be served warm or cold.
Sauté the finely chopped onion in olive oil until lightly golden.
Add the trimmed borlotti beans and sauté for a few minutes. Stir in the grated tomatoes and tomato paste and cook.
Add the rinsed bulgur and stir for a few minutes, until it absorbs the oil.
Add the hot water, salt and black pepper. Cook over low heat until the liquid is absorbed and the borlotti beans are tender.
Remove from the heat, place a cloth over the pan and leave to rest for 10 minutes. Serve warm or cold.
Important: when trimming the borlotti beans, be sure to remove the tough stalks, or fibrous pieces will remain in the pilaf. Allergen: contains wheat (gluten).
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