Boontjies are well known for their filling qualities and for being nutritious and healthy.
People all over the world who are health-conscious will tell you beans are the way to go and are naturally fabulous for the digestive system.
It’s all good and well as far as meals go, but cooking time for beans is a lengthy process if your aim is to get it right. There is the intense rinse, the overnight soak and the almost half a day of cooking. Daai maak my klaar mal.
Blikkies boontjies has become a favourite of mine. Plenty of stores across the country sell a wide range of canned beans including black beans, lima beans, sugar beans, butter beans, samp and beans, green beans and baked beans.
Baked beans, peas and sweetcorn have been the fillers, colour and decoration of many of my childhood meals. I had baked beans with or in my supper at least twice every week.
It was normal to eat so many beans, because they would often replace potatoes which were, and still are, expensive.
Strangely, I never grew to dislike the canned variety nogal.
At home, cooking is mostly a rush, with my husband having to do most of it. He is a brilliant chef and somewhat fussy about preparing meals, their nutritional value and when I am in the kitchen, the effort put into making the meal. Judgerag!
My kids are naturally my biggest test. My son will eat just about anything, but the girls are never hungry and refuse to eat baked beans, peas or sweetcorn.
I have to fight to get them to have just one forkful. Die een is soema siek wanneer sy baked beans sien and goes to bed until the dishes are done.
Whatever your feelings about canned beans, one thing is sure, you can eat just about anything from a blikkie and having beans on the side of your plate is just like going home.
Lekker Boontjie Recipes
Food Lover’s Market Luxury Bean Salad
- Red Onion
- Cherry Tomatoes
- Green Peppers
- Olive Oil
- Butter Beans
- Red Kidney Beans
- Wilson’s Salad Dressing
All the beans are canned products, or you can buy them raw and cook from scratch.
Slice the red onion and green pepper Julienne. Chop the edges off the green beans, add all the beans. Drizzle olive oil and salad dressing over everything, not too much, and mix it up.
Sweet and Sour Butter Bean Curry
- 4 cans of butter beans
- 1.5 kg lamb, cubed
- 2 onions sliced
- Two tablespoons of crushed garlic
- Two tablespoons of crushed ginger
- 1 green pepper, chopped
- 1 tomato, chopped
- 1 tablespoon turmeric
- 1 tablespoon leaf masala
- 1 tablespoon curry powder
- 6 bay leaves
- ½ cup vinegar
- ½ cup sugar
- 4 beef stock cubes
- 1 teaspoon black pepper
Heat sunflower oil in a pan, braise onions, green pepper, tomato, bay leaves, garlic and ginger until well browned. Add the lamb, turmeric, leaf masala, curry powder, vinegar, sugar and pepper all at once and mix well.
Add some water and cook on high heat for 20 minutes, stirring regularly. Add the butter beans, reduce heat, stir and cover and simmer for 10 minutes. A lekker pot for those cold days.