Bean salad

Name: Bean salad
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 1.00 onion large, sliced; 1.00 green pepper large, cut into strips; oil; 10.00 ml curry powder; 2.00 ml turmeric; 1.00 potatoes large, peeled and diced; 410.00 g baked beans in tomato sauce; 411.00 g peas fresh; 1.00 pineapple cubed; 50.00 ml fresh parsley chopped; salt and freshly ground black pepper to taste

5 servings

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Pulses

By Food24 November 03 2009

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Ingredients (11)

1.00	onion — large, sliced
1.00	green pepper — large, cut into strips
	oil
10.00 ml	curry powder
2.00 ml	turmeric
1.00	potatoes — large, peeled and diced
410.00 g	baked beans in tomato sauce
411.00 g	peas — fresh
1.00	pineapple — cubed
50.00 ml	fresh parsley — chopped
	salt and freshly ground black pepper — to taste

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Method:

Sauté the onion and green pepper in a little oil until soft. Add the curry powder and stir-fry for about another minute. Add the turmeric and diced potato. Drain the baked beans and peas, reserving the liquid. Add the liquid to the onion mixture and simmer until the diced potato is soft. Add the baked beans, peas and pineapple and simmer until heated through.
Add the parsley and season to taste with salt and black pepper. Serve hot.
Serves 4-6.