Beans recipes
30 minutes
Heerenbone salad
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Heerenbone salad
4
Easy
5 minutes, plus overnight soaking time
30 minutes
Ingredients
- 200 g heerenbone or butter beans, soaked overnight and cooked
- 3 T dill, chopped
- 2 T Italian parsley, chopped
- 2 T mint, chopped
- 1 x 115 g can Woolworths smoked mussels in canola oil For the celery pesto:
- 2 cloves garlic
- 1⁄4 cup extra virgin olive oil
- 2 stickes celery, chopped
- a handful celery leaves, chopped
- 2 T lemon juice
- salt, to taste
Method
1. Mix the beans and herbs.
2. Blend the celery pesto ingredients and season.
3. To serve, drizzle the pesto over the beans and spoon over the mussels and oil.
Cook's note: Heerenbone, also known as goewerneursboontjies, are a heritage variety of lima bean still grown in parts of the Cape. If you can’t find them, use butter beans instead.
Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl