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10 minutes

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2 hours

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Roasted red peppers with Hollandaise

30 minutes

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15 minutes

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Harissa grilled venison

5 minutes

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5 minutes

Lamb hung over the fire

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Lamb hung over the fire

Cooking: 1–11⁄2 hours

Heerenbone salad

Beans recipes

Heerenbone salad

30 minutes

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Heerenbone salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes, plus overnight soaking time

Cooking 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.

Find more bean recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl