Green bean bredie (Groenboontjiebredie)
6
Easy
20 minutes
2–2.5 hours
Bredies are the backbone of “kookkos” or “huiskos”, as many people call it in the Afrikaans farming and Cape Malay communities. Groenboontjiebredie is a simple stew of mutton, green beans, onions, a few spices and potato, cooked until the meat is fork-tender and the potatoes and beans are soft. The simplicity of the flavours should never be underestimated or compromised.
Ingredients
Method
- 3 T vegetable or olive oil
- 1 kg stewing mutton portions on the bone
- salt and pepper, to taste
- 2 onions, roughly chopped
- 2 T fresh thyme (or 1 T dried thyme)
- 2 garlic cloves, sliced
- 6 whole cloves
- 2 bay leaves
- 2 cinnamon sticks
- 1 cup chicken stock
- 4 T fresh lemon juice
- 2 large potatoes, peeled and diced
- 300 g green beans , trimmed and cut into thirds
- cooked rice, for serving
Method
Ingredients
1. Heat the oil in a large, heavy-based saucepan and fry the mutton in batches over a medium-high heat. Brown each batch on both sides for about 2 minutes, seasoning with salt and pepper, then remove the browned meat and place on a plate.
2. When all the meat is browned, add the onions to the pan and fry over a medium heat until softened.
3. Add the thyme, garlic, cloves, bay leaves and cinnamon and fry for 1 minute, then add the stock and stir to loosen any brown bits sticking to the bottom of the pan.
4. Add the lemon juice, then return the browned meat to the pan and cover with a lid. Cook over a low heat for at least 1 hour (up to 2 hours) or until the meat is almost fork tender.
5, Add the potatoes and beans, and season with salt and pepper. Cover with a lid and cook for a further 30 minutes. By now the meat should be very tender. Remove from the heat and serve warm with cooked rice.
Extracted with permission from Timeless South African by Ilse van de Merwe
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