Curried bean salad

3 jars servings Prep: 20 mins, Cooking: 10 mins
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The perfect stand-by accompaniment to serve at a braai or with cold meats and salads.

By Food24 May 04 2015
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Ingredients (13)

300 g green beans
25 ml cornflour
225 ml vinegar — cider
15 ml curry powder — mild
5 ml cumin — seeds
3 ml turmeric — ground
260 ml brown sugar
2 onion — medium, diced
5 ml mustard — powder
1 garlic — cloves, crushed
150 g kidney beans — cooked
150 g sugar beans — cooked
5 ml lemon — zest only
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Top and tail the green beans and then cut them into two or three pieces on an angle. Boil in salted water for one minute, then drain and refresh in a bowl of cold water.

Mix the cornflour with a little of the vinegar in a saucepan until smooth. Add the remaining ingredients (except the beans and lemon zest) together with 5ml salt and bring to the boil. Simmer for five minutes.

Add all of the beans and the lemon zest and return to the boil. Boil for one minute then remove from heat and spoon into warm sterilised jars. Seal, cool and store in the fridge.

Text and image: Ideas magazine

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