Main Meals Archives

One-pot wonder

Bredie

30 minutes–1 hour

Italian recipes

Sweet potato gnocchi

3 hours

Mince recipes

Spicy meatloaf

40 minutes

Beans recipes

Herb-crusted spatchcock chicken

1 hour

Egg recipes

Berbere-esque eggs with red kachumbari

25 minutes

Cauliflower recipes

Cauliflower mac and cheese

45 minutes

Mexican recipes

Enchilada-style sweetcorn

25 minutes

Beans recipes

Bean-and-peanut soup

30 minutes

Beans recipes

Red-red

1 1/2 hours

Red-red

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus overnight soaking time

Cooking Time 1 1/2 hours

Ingredients

270 g dried black-eyed beans, soaked overnight (you can use any beans you have on hand)
1⁄4 cup red palm oil (available at most African grocery stores)
120 g Woolworths smoked pork rashers, chopped
1 red onion, chopped
1 habanero chilli, finely chopped
15 g ginger, peeled and grated
2 cloves garlic, finely chopped
1 t cayenne pepper
4 large tomatoes, roughly chopped
1 cup tomato purée
50 g tomato paste
1 T brown sugar
sea salt, to taste
freshly ground black pepper, to taste

Method

1. Drain the beans and boil until tender but still firm, about 21⁄2 hours. Set aside until ready to use.

2. Heat the palm oil in a non- stick pan. Add the pork rashers and cook until the fat is rendered and the rashers are crisp.

3. Add the onion, chilli, ginger and garlic and sweat over a medium heat for 5 minutes. Stir in the cayenne pepper, then add the tomatoes.

4. Stir in the tomato purée, tomato paste, sugar and beans. Stir well to combine and simmer for 30 minutes. Season to taste.

Find more pork recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

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Bredie

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Cauliflower mac and cheese

Enchilada-style sweetcorn

Bean-and-peanut soup

Red-red

Red-red

Ingredients

Method