Kapteinskloof marinated heerboontjies

Pulses
 
Recipe from: 11/17/1993 12:00:00 AM

 
 

Ingredients

 
  • 500
    g
    heerboontjies or kidney beans
  • SAUCE
  • 85
    ml
    olive oil
  • 170
    ml
    white vinegar
  • 15
    ml
    brown sugar or honey
  • 5
    ml
    salt
  • milled black pepper
  • 5
    ml
    mustard powder
  • 1
    onion, finely chopped
Servings: Change Serving
 
 

Method

 
Soak beans overnight in water to cover. Discard water. Cover beans with fresh water and cook for 10 minutes. Drain. Cook for another 20 minutes in fresh water or until tender but not mushy. Drain again and rinse under cold water. SAUCE: Prepare sauce the day before. Blend all ingredients together except onion. Mix sauce, onion and heerboontjies together. Marinate for 1 day, refrigerated. Serve at room temperature. TOTAL KILOJOULE COUNT: 10 020 kJ (2 395 Cal). A portion: 1 115 kJ (265 Cal).
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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