Dairy free Archives

Atchar recipes

Roast duck with cherry-and-sausage stuffing

2 hours

Braai recipes

Brinjal stew

25 minutes

Butter beans with confit tomatoes

Serves 6 to 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

3 x 400 g cans butter beans , drained and rinsed (or 400 g dried beans, soaked overnight)
3 cups vegetable stock
2 bay leaves
2 roasted garlic cloves, smashed

For the confit tomatoes:

400 g cherry tomatoes
4 garlic cloves, sliced
2 fresh thyme sprigs
½ cup olive oil
sea salt and freshly ground black pepper, to taste

For the red pepper atchar:

2 T mustard oil (or use vegetable oil
1 t mustard seeds
1 t cumin seeds
1 small onion, finely sliced
2–3 green chillies, slit or sliced
1 t ground turmeric
½ t smoked paprika (optional)
2 T white vinegar
1 T sugar
salt, to taste
2 large red peppers, charred, peeled and diced

Method

1. If using dried beans, place the soaked beans in a saucepan with the stock, bay leaves and garlic. Simmer gently until tender, about 1–1½ hours. Drain, season lightly with salt, and set aside. If using canned beans, heat gently in the stock with the bay leaves and garlic for 10 minutes, then drain.

2. To make the confit tomatoes, preheat the oven to 140°C. Arrange the tomatoes in a baking dish with the garlic and thyme. Pour over the olive oil, season lightly, then roast for 45–60 minutes until the tomatoes are soft, wrinkled and sweet.

3. To make the red pepper atchar, heat the mustard oil in a pan until just smoking, then reduce the heat. Add the mustard and cumin seeds and fry until they pop.

4. Add the onion and chillies and sauté until softened. Stir in the turmeric, paprika, vinegar, sugar and salt. Add the red pepper and cook gently for 5–7 minutes until the flavours meld and a light pickle develops.

5. To serve, place the butter beans in a large bowl and spoon over the confit tomatoes with some of their oil. Swirl through the atchar. Adjust the seasoning if necessary

Find more beans recipes here

Productions: Khanya Mzongwana
Photographer: Marijke Willems

Colcannon with spring onion butter

Air-fryer wraps

Crayfish curry

Fried brinjal pomegranate pickles

Fennel, cucumber and grape salad

Dill-pickled oranges

Cauliflower-and-date atchar

Rolled Karoo lamb rib

Roast rump with Tamil crust

Roast duck with cherry-and-sausage stuffing

Braaied leg of lamb

Brinjal stew

Gammon with jammy cherry sauce

Chicken-and-pineapple kebab

Butter beans with confit tomatoes

Butter beans with confit tomatoes

Ingredients

Method