We’ve added some variety to a traditional South African tomato bredie by including Rhodes Quality Cross Cut Green Beans. And by bulking this stew up with more veg, you get more meal for your money.

Ingredients

• 1.2 kg sliced lamb knuckles
• 125 ml seasoned flour
• sunflower oil for frying
• 1 chopped onion
• 1 chopped red pepper
• 15 ml chopped garlic
• 15 ml chopped fresh rosemary (or 5 ml dried)
• 2 x 400 g cans Rhodes Quality Tomatoes Chopped and Peeled
• 250 ml prepared chicken stock
• 2 bay leaves
• salt, pepper, sugar and a pinch of chilli powder or chilli flakes
• 1 x 410 g can Rhodes Cross Cut Green Beans, drained

Method

1. Sprinkle the meat with the flour and brown in batches in the oil. Set aside.
2. In the same saucepan, fry the onion and red pepper until soft.
3. Stir in the garlic and rosemary and fry until aromatic, about a minute.
4. Add the Rhodes Quality Tomatoes Chopped and Peeled, stock, bay leaves and seasoning to taste then bring to a boil.
5. Reduce heat, cover and simmer for about 2 hours or until the meat is tender and the sauce has reduced and thickened to your liking.
6. Add the Rhodes Green Beans and serve.