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Roast cauliflower soup with Gouda-and-mustard scone dippers

Cauliflower recipes

Roast cauliflower soup with Gouda-and-mustard scone dippers

30–35 minutes

Slow-cooked pulled brisket three ways

Beef recipes

Slow-cooked pulled brisket three ways

4-5 hours

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Asian recipes

Thai green tofu curry with ramen noodles

25 minutes

Boeuf bourguignon

Beef recipes

Boeuf bourguignon

3½ hours

Wild sage-and-mushroom arancini

Italian recipes

Wild sage-and-mushroom arancini

30 minutes

Cottage cheese tomato soup

Cheese recipes

Cottage cheese tomato soup

1 hour

Roasted tomatoes with infused ricotta

Cheese recipes

Roasted tomatoes with infused ricotta

20 minutes

Pork rillettes

Pork recipes

Pork rillettes

3 hours

Coal-roasted potato salad

Braai recipes

Coal-roasted potato salad

35 minutes

Denningvleis

Lamb recipes

Denningvleis

30 minutes

Inyama yenkomo (beef stew)

Beef recipes

Inyama yenkomo (beef stew)

1 hour 10 minutes

Iimbotyi (boiled sugar beans)

Beans recipes

Iimbotyi (boiled sugar beans)

2 hours

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Iimbotyi (boiled sugar beans)

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 5 minutes, plus overnight soaking time

Cooking Time 2 hours

Ingredients

2 cups / 360 g speckled beans, soaked overnight
4 cups chicken stock
salt, to taste
2 T canola oil
1 onion, chopped
2 garlic cloves, finely chopped

Method

1. Drain the beans and place in a medium saucepan. Add the stock and salt and bring to a rolling boil. Cook for 1½ hours, stirring occasionally, or until the beans are soft. Add 1 cup water if the cooking liquid runs low.

2. Drain the beans and set aside. Heat the oil in a pan. Gently fry the onion until softened, then add the garlic. Fry for a further 3 minutes, then add the beans. Stir through and check the seasoning.

Find more beans recipes here

Stylist: Khanya Mzongwana
Photographer: Toby Murphy