This is a lovely quick and easy recipe which compliments so many meals. I have been known to eat it as a meal on it’s own too. I got this scrumity recipe from a friend who always makes these delicious beans when we get together for a braai. The flavour combination of garlic, ginger and curry is always a winner and these beans remind me of the fillings we used to enjoy in roti’s and dhalpouri’s when we lived in Mauritius.
Curried Butter Beans
Half an onion chopped
1 garlic clove crushed
¼ inch piece ginger finely chopped
1tsp mild curry powder
420g tin butter beans in tomato sauce
1 tsp chutney
Fry the onion in a little oil in a small pot until tender.
Add the garlic, ginger and curry powder and fry for two minutes.
Add the butter beans and chutney and heat until the butter beans are heated through.
I grew up with my aunt making this magnificent salad, so no surprise that it also forms part of my childhood favourites list and it always reminds me of family and Christmas lunch. It is one of those dishes that everybody loves and if, for so some reason there are leftovers, they freeze exceptionally well. My aunt always makes these in a pressure cooker – I have never owned a pressure cooker so this recipe is for those of you like me. Don’t be tempted to add the salt during the cooking process, as it could leave the beans with a hard texture.
Sugar Bean Salad
500g packet sugar beans
3 litres water
125ml – 200ml sugar (to taste)
125ml brown spirit vinegar
Soak the beans in lots of water overnight.
Place the beans and water in a pot and bring to the boil. Turn the temperature down and simmer for 3 hours or until the beans are soft and you have a quarter of the liquid left. (Add additional water during the cooking process if necessary).
Add the sugar (to taste), vinegar, butter and salt and stir through thoroughly to blend.
The sauce will thicken slightly when cool.
Submitted by: Christine de Villiers, Port Elizabeth