Three bean salad
Truly South African
If you have been invited to a truly South African braai, you probably had three bean salad. This is my twist on a classic which I developed for AMC Cookware. Homemade is best – you’ve heard that so many times, but for this salad it is absolutely true. You can find three bean salads in tins, jars and even boxes, but this fresh take is so worth it!
A fresh twist
Instead of often overcooked and stodgy beans and very sweet sauce, this recipe brings across the much-loved sweet-sour flavour in a healthier and tastier way. The important step is to caramelise the onions to add a naturally sweet flavour to the salad without the need for loads of sugar. The lightly blanched green beans, fresh veggies and lots of herbs is the secret to success. Make this salad the next time you need to feed a crowd – it can double up for vegetarians too.
Three bean salad
Recipe developed for AMC Cookware
Serves 10 – 12
200 g green beans, cut into thirds
30 ml (2 tbsp) olive oil
2 onions, quartered and cut into thin wedges
30 ml (2 tbsp) apple cider vinegar
30 ml (2 tbsp) honey
75 ml (5 tbsp) water
30 ml (2 tbsp) fresh thyme leaves
30 ml (2 tbsp) tomato paste
1 x 410 g tin red kidney beans, drained
1 x 410 g tin butter beans, drained
lemon juice, salt and pepper
1 ripe tomato, quartered and sliced
200 g baby tomatoes, halved or another ripe tomato, quartered and sliced
1 red pepper, seeded and cubed
100 ml roughly chopped fresh Italian parsley
extra sprigs of fresh thyme to serve
- 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.