Beans recipes Archives

Beans recipes

Heerenbone salad

30 minutes

Beans recipes

Bruschetta with smashed peas

10 minutes

Beans recipes

Steamed baby cabbage parcels

45 minutes

Beans recipes

20-minute kale-pesto beans

5 minutes

Beans recipes

Braised cauliflower with butter beans

20 minutes

Beans recipes

Pork sausages with creamed baked beans

40 minutes

Beans recipes

Tortilla soup

20 minutes

Beans recipes

Sunshine samp

2½ hours

Beans recipes

Bean-and-chorizo stew

1 hour

Beans recipes

One-pan pork chops

25 minutes

Beans recipes

Confit canard au vin

50 minutes

Confit canard au vin

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 50 minutes

Ingredients

2 T olive oil
2 cloves garlic, thinly sliced
1 red onion, thinly sliced
4 whole baby carrots, peeled
2 bay leaves
1 T tomato paste
50 ml red wine
35 ml chicken stock
100 g exotic mushrooms, sliced and keep a few whole
900 g Woolworths Easy Meals free-range confit duck legs

Butter bean mash

3 x 250 g cans butter beans
2 T olive oil
1 T butter
fresh thyme
sea salt and freshly ground pepper, to taste

Method

1. Preheat the oven to 180ºC, place the duck into the oven and cook for 30 minutes. (Cook according to packaging).

2. In a pan sauté the garlic, onions, carrots, and bay leaves in a pan until fragrant.

3. Place the tomato paste into the pan and allow for it to cook for 2 minutes, loosen with a bit of chicken stock.

4. Add the wine to deglaze the pan and then add the rest of the chicken stock and cook until thickened, once fragrant add the mushrooms and the duck legs.

5. The mash, place the beans into a pan and warm them up with the butter and oil and roughly mash them.

6. Add chicken stock and mix it through.

7. Serve with thyme and seasonings.

Shop at Woolworths.

Photograph: Jan Ras
Recipes: Brita du Plessis
Food assistant: Josh van Zyl

Find more duck recipes here.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Creamy black bean, harissa and almond butter stew

Heerenbone salad

Bruschetta with smashed peas

Steamed baby cabbage parcels

20-minute kale-pesto beans

Braised cauliflower with butter beans

Pork sausages with creamed baked beans

Tortilla soup

Sunshine samp

Bean-and-chorizo stew

One-pan pork chops

Confit canard au vin

Confit canard au vin

Ingredients

Method