Beans recipes

Spicy baked beans

10 minutes

Aliums

Slaphakskeentjies (sweet-and-sour onions)

55 minutes

Chicken recipes

Apricot harissa roast chicken

1 hour 15 minutes

Easter recipes

Kerrievis (pickled fish)

30 minutes

South African

Tripe stew

3 hours

Chops recipes

Grilled Kassler chops

10 minutes

Beef recipes

Braised shortrib rashers

1½ hours

Fish recipes

White tuna fish cakes

40 minutes

Canned food

Vegan “fish”cakes

20 minutes

Fish recipes

Basa fish cakes

40 minutes

Fish recipes

Hake fish cakes

10–15 minutes

Beans recipes

Pepper-and-bean salad

20 minutes

Pepper-and-bean salad

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

8 red peppers, halved
½ olive oil, cup
2 t garlic, crushed
3 T capers
3 red chillies, chopped
2 T red wine vinegar
2 T fish sauce
½ lemon juice, cup
1 x 410 g butter beans, can
30 g Italian parsley, chopped

Method

Heat the oil in a cast-iron pot or wok over the fire. Toss in the peppers and cook until soft and the edges are charred. Add the remaining ingredients and serve warm or cold.

Find more bean recipes here

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydon and Ellah Maepa

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Spicy baked beans

Slaphakskeentjies (sweet-and-sour onions)

Apricot harissa roast chicken

Kerrievis (pickled fish)

Tripe stew

Grilled Kassler chops

Braised shortrib rashers

White tuna fish cakes

Vegan “fish”cakes

Basa fish cakes

Hake fish cakes

Pepper-and-bean salad

Pepper-and-bean salad

Ingredients

Method