BAKED BEANS AND VIENNA SMOORTJIE

CAPE Malay Cooking with Fatima Sydow

Ingredients

- 1 small onion, peeled and finely chopped

- Half a green pepper, sliced

- 2 fresh chillies

- 3 garlic cloves, peeled and finely chopped

- 3 to 4 tablespoons of oil

- Salt to taste

- 1 teaspoon of turmeric

- 1 heaped tablespoon of roasted masala or curry powder

- 2 cinnamon sticks

- 2 cardamom pods

- 2 tins of baked beans

- 12 Viennas diced

Method

Heat the oil in a large deep pan or pot, add the onions, cinnamon sticks and cardamom pods and stir and fry until the onions are golden brown.

Next, add the green pepper, chillies and garlic and cook and stir for about 5 minutes, add half a cup of water and cook until all water is gone and the onions starts to sizzle again in the oil.

Next, add the salt and spices, and stir. 

Then add the viennas and stir, and add half a cup of water and cook for 8 minutes. 

Now add the baked beans and turn the heat down to medium and cook for 8 to 10 minutes, adding a dash of water if it sticks.

Remember to stir when required. 

Serve with fresh white bread and butter or even white rice.

Delicious!