Ingredients

Method

• 180 g dried red kidney beans, soaked overnight
• 180 g dried white kidney beans, soaked overnight
• salt, to taste
• 150 g extra-fine green beans
• 100 g hand-shelled peas
• 200 g mange tout
• 6 Woolworths baby redskin potatoes, halved
• 2 T extra virgin olive oil
• 1 large cucumber, thinly sliced, for serving
For the kombucha dressing:
• 2 T extra virgin olive oil
• 1 small red onion, finely chopped
• 2 T Woolworths tzatziki seasoning
• 1 x 330 ml bottle fermented rooibos kombucha
• ¼ cup extra virgin olive oil
• 1 T wholegrain mustard

Method

Ingredients

1. Drain and rinse the soaked beans and place in separate saucepans. Top each pan of beans with 6 cups water and a large pinch of salt. Boil for 35–40 minutes, or until soft but not falling apart. Drain and set aside.

2. Bring another saucepan of salted water to a boil. Prepare an ice bath (a large bowl of icy water). Quickly blanch the green beans, peas and mangetout for 3 minutes, then submerge into the icy water. Drain on kitchen paper and set aside.

3. Place the potatoes in a saucepan and top with enough water to submerge them. Bring to the boil and cook for 8–12 minutes, or until a fork pierces them easily. Drain. Heat a pan and add the olive oil. Fry the potatoes until golden brown, then season.

4.  To make the dressing, heat the olive oil in a pan. Gently fry the onion until translucent, then place in a bowl. Whisk together the remaining ingredients. Add the beans, peas and potatoes to the dressing and toss.

5. To serve, arrange the cucumber into a wreath shape on a serving platter, overlapping the slices. Spoon the bean salad into the centre and serve.

Find more South African recipes here

Videography: Barry De Villiers
Food assistant: Bianca Jones
Photographs: Shavan Rahim

The Mayo Clinic has called beans the “Rock stars of [nutritious] meals”, citing their endless benefits, including but not limited to being packed with protein, zinc and iron. They’re also a source of soluble fibre, which promotes bowel regularity and gives you a sense of fullness. It’s also fermented in the gut as a source of prebiotics that will feed your gut biome. Pair that with a kombucha dressing and your gut will thank you!

Source: mayoclinichealthsystem.org