Sauté the finely chopped onion in olive oil until translucent.

Add the cleaned cranberry beans and sauté for a few minutes, then add the grated tomato and tomato paste and cook, stirring.

Add the rinsed bulgur and stir for a few minutes until it absorbs the oil.

Add the hot water, salt, and black pepper and cook over low heat until the water is absorbed and the beans have softened.

Remove from heat, cover with a cloth, and let rest for 10 minutes; serve warm or cold.