Beans recipes

Whole poached chicken

2 hours

Beans recipes

Pork with beans

1 hour 15 minutes

Beans recipes

Home-made baked beans

30 minutes

Beans recipes

Dark chocolate chickpea cake

45 minutes

Beans recipes

Sausage-and-tomato bake with smoky bean salad

30 inutes

Beans recipes

Sorghum-and-bean chilli

1 hour

Beans recipes

Walnut tshidzimba

2 1⁄2 hours

Beans recipes

Spicy baked beans

10 minutes

Beans recipes

Creamy baked white beans

30 minutes

Beans recipes

Pepper-and-bean salad

20 minutes

Beans recipes

Herb-crusted spatchcock chicken

1 hour

Beans recipes

Bean-and-peanut soup

30 minutes

Bean-and-peanut soup

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

4 T vegetable oil
1 large onion, roughly chopped
2 garlic cloves, minced
1 t ground coriander
8 Roma tomatoes, roughly chopped
100 g tomato paste
2 T smooth peanut butter
1 T brown sugar
salt, to taste
1 x 400 g can speckled beans
crusty bread, for serving

Method

1. Heat the oil in a large saucepan. Sweat the onion over a medium heat for 5 minutes, or until soft and translucent. Add the garlic and coriander and fry until fragrant.

2. Add the tomatoes and simmer for 10 minutes until softened, then stir in the tomato paste, peanut butter and sugar. Season with salt.

3. Using a stick blender, blend the soup, then return to the stove. Stir in the beans, simmer for a further 5 minutes and serve with crusty bread.

Find more soup recipes here.

Photographs: Toby Murphy
Food Assistant: Kate Ferreira

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Sweetcorn tamarind soup

Pork cacciatore

Whole poached chicken

Pork with beans

Home-made baked beans

Dark chocolate chickpea cake

Sausage-and-tomato bake with smoky bean salad

Sorghum-and-bean chilli

Walnut tshidzimba

Spicy baked beans

Creamy baked white beans

Pepper-and-bean salad

Herb-crusted spatchcock chicken

Bean-and-peanut soup

Bean-and-peanut soup

Ingredients

Method