Recipes Vegetarian
Baked Bean Salad

This barbeque style baked beans salad is great with a braai. Three types of Rhodes beans are used to make a versatile salad which can be served hot or cold, over grilled meats or as a side dish.


  • 15 ml (1 T) sunflower oil
  • 200 g streaky bacon, chopped
  • 1 small brown onion, chopped
  • 2 cloves garlic, crushed
  • 1 x 410 g Rhodes Quality Baked Beans in Tomato Sauce
  • 1 x 400 g Rhodes Quality Butter Beans, drained and rinsed
  • 1 x 400 g Rhodes Quality Red Speckled Sugar Beans, drained and rinsed
  • 250 ml (1 C) barbeque sauce
  • 15 – 30 ml (1 – 2 T) Honey


  1. Heat the oil in a medium saucepan.
  2. Add the bacon and fry until the bacon is cooked through.
  3. Discard any excess fat.
  4. Add the onions to the bacon in the saucepan and continue cooking until the bacon begins to crisp and the onions brown.
  5. Add the crushed garlic and cook for a further 2 minutes.
  6. Add the Rhodes Quality Baked Beans in Tomato Sauce, Rhodes Quality Butter Beans and the Rhodes Quality Red Speckled Sugar Beans.
  7. Add the barbeque sauce and bring the beans to the boil.
  8. Turn down the heat to low and simmer the beans for a further 10 minutes, stirring occasionally to prevent the beans from sticking to the pan.
  9. Season to taste with the honey and remove from the heat.
  10. Serve hot or cold.

Subscribe to our Newsletter / Stay up to date with the latest recipes for you and your family PLUS be first to hear about upcoming competitions and events.