Bulgarian style green bean stew
500 g flat green beans (or yellow)
2-3 cloves of garlic
2 spring onions
1 teaspoon paprika
1 tablespoon flour
Fresh parsley and mint
Dried parsley and mint
Salt, oil and pepper
Cut the spring onion and garlic into small pieces, grate the carrots. In a saucepan, heat a little oil and stew the vegetables briefly, covered. Then put the paprika, stir and add quickly the grated tomato. Sprinkle the flour over and stir to evenly distribute. Add gradually 1 cup of hot water, beating vigorously until smooth.
When boiling resumes, add the green beans (washed and cut into pieces of 4-5 cm. Season the stew with salt, pepper, parsley and mint (fresh and dried). Cover the saucepan and cook at small bubbles about 30-40 minutes. Then, let the green bean stew rest about 20 minutes off the heat.
Serve with a sprinkling of chopped parsley and a cup of plain yogurt.