Happy new year guys! It is 2017 and we should be grateful we have made it. Yup, I say this every year and I mean it. Each year I get reminded of the meaning behind these words every time a friend, family member or relative passes away. Looking on the brighter side, their passing serves as a reminder to love one another and live our best lives because our time is borrowed.
Moving along, I was looking at the best performing posts for 2016 and post with the most comments. It so happens that my old posts from back when I started the blog – the posts with traditional recipes influenced by the people I grew up with, these posts perform well.
I made this Three Bean Curry as part of my Christmas meal for my family. We kept it in the fridge while prepping other dishes, as a result, it was served chilled. One can also prepare it a day in advance to allow the flavours to fully develop.
Three Bean Salad / Curry
Serves: 6 – 8
30ml (2Tbsp) olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 green pepper, chopped
15ml (1Tbsp) milk and spicy curry powder
150g green beans, trim off edges then divide into 3 pieces
1 can red kidney beans
1 can sugar beans
1 beef stock cube
15ml (1Tbsp) fruit chutney
a handful of fresh parsley, chopped
- In a saucepan, heat oil and fry onion, garlic and green pepper and green beans. I prefer the veggies to retain their crunch so don’t wait until they are soft.
- Add curry powder followed by kidney beans and sugar beans. Add the stock cube and stir it in evenly to ensure even distribution. It’ll change the colour of the curry – which is what you want.
- Add chutney and parsley to balance out the taste.
You may also be interested in this Mince and Bean recipe served on Phuthu. Enjoy!