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Carrots with pesto

10 minutes

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Roast cauliflower with cheese sauce

45 minutes

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Deep-fried pickles on flatbread

20 minutes

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20 minutes

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Creamy baked white beans

30 minutes

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1½ hours

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1 hour

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45 minutes

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30 minutes

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Easy pull-apart potato bread

30 minutes

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Vegan “fish”cakes

20 minutes

Beans recipes

Pepper-and-bean salad

20 minutes

22 of 75

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

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Carrots with pesto

Roast cauliflower with cheese sauce

Deep-fried pickles on flatbread

Niël’s pumpkin puffs

Creamy baked white beans

Braaied beetroot

Lentil curry with two-ingredient flatbreads

Creamy pumpkin risotto

Spinach dinner rolls

Easy pull-apart potato bread

Vegan “fish”cakes

Pepper-and-bean salad

Pepper-and-bean salad

Ingredients

Method