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Traditional South African Boereboontjies

22nd August 2016

green-bean-potatoesTraditional South African Boereboontjies was a Sunday roast essential in our home. Probably because it was the only way my (very patient) mother got me to eat green beans. A sworn nemesis, beans were instantly transformed when combined with mashed potato. Truth is, I don’t think I even noticed what it was; I merely stuffed my face, no questions asked. Now, I eat beans begrudgingly (because they’re good for you, etc. etc.) but I would much rather have this bowl of goodness when I can. How about you?

Ingredients for Traditional South African Boereboontjies:

500g green beans with the tops and tails cut off – slice them into diagonal pieces
1 chopped medium onion
1 crushed clove of garlic crushed
2 tablespoons olive oil
2 large potatoes – the recipe works best if they are floury
20g butter
water
milk
salt & pepper

Method:

Start by heating the olive oil in a large frying pan, before adding your onion in to sauté. Once soft, add the garlic to it and fry for another minute.
Next, add the beans to the onion and mix well. Keep on the heat until the beans start to stick and add just enough water to cover the base of the pan. Decrease the heat and let it simmer.
Continue with the potatoes in the meantime, peeling and then boiling them until soft. Usually this takes around 20 minutes. Mash the potatoes in a bowl, adding the butter and then milk until it’s creamy.
Once the water has evaporated and the beans are ready, add the beans to the mash and crush the beans into the potato.
Add salt and pepper as desired and serve.

Recipe adapted from Man Chef DIY

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