12 servings
Prep: 10 mins,
Cooking: 20 mins
This twist on a South-African classic is great for feeding a crowd. Next time you are invited to a bring-and-braai, this is the recipe to take with. It’s a much healthier alternative and more delicious than any pre-made version you can buy. Don’t skip the process to caramelise the onions as it adds a naturally sweet flavour to the beans. An AMC 28 cm Chef’s Pan is ideal for this step, as it helps retain the heat, enabling you to caramelise the onions without burning them.
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Ingredients (16)
200 g | green beans — cut into thirds |
30 ml | olive oil |
2 | onions — quartered and cut into thin wedges |
30 ml | apple cider vinegar |
30 ml | honey |
75 ml | water |
30 ml | fresh thyme — plus a few extra sprigs to garnish |
30 ml | tomato paste |
1 x 410 g tin | red kidney beans — drained |
1 x 410 g tin | butter beans — drained |
lemon juice — to taste | |
salt and black pepper | |
1 | tomato — quartered and sliced |
200 g | baby tomatoes — halved or another ripe tomato, quartered and sliced |
1 | red pepper — seeded and cubed |
100 ml | fresh parsley — chopped |
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