Home
recipe-guide
Canned food recipes

Tomato-poached eggs with roast red pepper pesto

Breakfast recipes

Tomato-poached eggs with roast red pepper pesto

25 minutes

Chilli con carne-spiced nacho bean bake

Beans recipes

Chilli con carne-spiced nacho bean bake

25 minutes

10-minute tomato sauce

Canned food

10-minute tomato sauce

10 minutes

Everyday egg frittatas

Canned food

Everyday egg frittatas

30 minutes

Ultimate chicken enchiladas

Canned food

Ultimate chicken enchiladas

45 minutes

Butter chickpea and sweet-potato curry with naan

Canned food

Butter chickpea and sweet-potato curry with naan

30 minutes

Easy tomato shakshuka

Canned food

Easy tomato shakshuka

20 minutes

Truffle cream pasta

Beans recipes

Truffle cream pasta

20 minutes

Spicy steak kebab tacos with pickled pineapple

Beef recipes

Spicy steak kebab tacos with pickled pineapple

5 minutes

Three-bean potjie curry

Beans recipes

Three-bean potjie curry

25 minutes

Baked beans on toast with chorizo

Beans recipes

Baked beans on toast with chorizo

10 minutes

Roast three-bean salad

Beans recipes

Roast three-bean salad

25 minutes

Load more

Roast three-bean salad

By Brita Du Plessis

Serves Brita du Plessis

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

1 T harissa
4 T honey
8 T orange juice
4 T olive oil
200 g Rainbow carrots, trimmed and peeled
250 g butternut , cubed
A large sprig thyme
1 x 400 g can Woolworths haricot beans, drained and rinsed
1 x 400 g can Woolworths kidney beans, drained and rinsed
1 x 362 g can Woolworths borlotti beans, drained and rinsed
100 g chevin, sliced
1 x 40 g packet rocket

Method

Preheat the oven to 180°C. Mix the harissa, honey, orange juice and olive oil.

Toss 1⁄4 cup of the dressing with the carrots and butternut. Place on a baking tray, top with the thyme and roast for 25 minutes, or until cooked through, adding the beans and another 1⁄4 cup dressing for the last 5 minutes of cooking time.

Remove from the oven and toss with the remaining dressing. Serve warm, topped with the chevin and rocket.

Browse more bean recipes here.