Woolworths chilli crunch Archives

Air-fryer recipes

Vienna bites

8–10 minutes

Beef recipes

Carpaccio with pickled radishes

20 minutes

Asian recipes

Korean BBQ-inspired glazed lion’s mane mushrooms

15 minutes

Asian recipes

Chicken lettuce wraps

15 minutes

Pizza recipes

Caramelised onion, blue cheese and hot honey Neapolitan-style pizza

15 minutes

Braai recipes

Chilli crunch prawns with crispy kale and pickled vegetables

10 minutes

Salad recipes

Cucumber salad with amasi raita

Boards and

Rib and wing platter

15 minutes

Lucky bean soup with dombolo

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

4 T canola oil
1 onion, roughly chopped
2 cloves garlic, finely chopped
1 x 10 cm stick celery, roughly chopped
100 g butter
2 sprigs rosemary
1 small bunch fresh thyme
100 g tomato paste
1 x 410 g can Woolworths chickpeas, haricot, adzuki beans and oats in brine, drained
1 x 410 g can Woolworths borlotti beans, lentil, spelt and barley, drained
2 cups chicken stock
sea salt and freshly ground black pepper, to taste
4 T sour cream, for serving
4 T Woolworths chilli crunch, for serving
Woolworths amagwinya vetkoek, for serving

Method

1 Heat the oil in a saucepan. Fry the onion, garlic and celery until softened, then add the butter, rosemary and thyme. Add the tomato paste and fry for 2 minutes.

2 Stir in both cans of beans and stir, then add the chicken stock and season to taste. Simmer for 10 minutes.

3 Serve with a dollop of sour cream, chilli crunch and amagwinya.

Find more beans recipes here

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Vienna bites

Carpaccio with pickled radishes

Korean BBQ-inspired glazed lion’s mane mushrooms

Chicken lettuce wraps

Caramelised onion, blue cheese and hot honey Neapolitan-style pizza

Chilli crunch prawns with crispy kale and pickled vegetables

Cucumber salad with amasi raita

Rib and wing platter

Lucky bean soup with dombolo

Lucky bean soup with dombolo

Ingredients

Method