|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||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|
Place green beans with 100 ml water in an AMC 20 cm Gourmet Low over a medium temperature with the lid on. Heat until the Visiotherm® reaches the first red area. Simmer on medium for 3-5 minutes or until just cooked, but still bright green and crunchy. Remove from the heat immediately.
Rinse in cold water to stop the cooking process. Drain and set aside to cool.
Heat an AMC 28 cm Chef’s Pan over a medium temperature until the Visiotherm® reaches the first red area. Add half of the oil and fry the onions until soft and lightly caramelised. If they do brown too fast before softening, add a little water and allow it to cook out and then continue frying.
Reduce the heat and add the remaining oil, vinegar, honey, water and thyme. Simmer for a few minutes and stir in the tomato paste.
Spoon onion mixture with tinned beans into a large mixing bowl. Season with lemon juice, salt and pepper and toss through. Allow to cool.
Gently toss the bean mixture with the green beans, tomatoes and red pepper. Stir in the parsley and sprinkle with extra thyme.
Serve as a side dish with your favourite braai.