A variation on the three bean salad, this recipe is heart-warming and delicious on a chilly day.  Full of protein-rich Rhodes bean products, this dish can be served as a vegetarian main course or as a side dish along with roasted chicken or grilled meats. Don’t be put off by the long list of ingredients, this recipe is simple and easy to put together.

Ingredients

• 1 chopped onion
• 1 chopped red pepper
• 15 ml (1 T) chopped garlic
• 30 ml (2 T) masala spice
• 410g can Rhodes Green Beans Cross Cut, drained
• 410g can Rhodes Butter Beans, drained
• 410g can Rhodes Baked Beans with Green Peppers in a Braai sauce
• 30 ml (2 T) white vinegar
• 30 ml (2 T) white sugar
• salt and pepper to taste
• 45 ml (3 T) corn flour
• 125 ml (½ C) water
• 375 ml (1½ C) soft white breadcrumbs (grate the bread)
• 45 ml (3 T) soft butter or margarine
• 5 ml (1 t) dried red chili flakes or chilli powder
• 45 ml (3 T) coarsely chopped coriander leaves or parsley
• 250 ml (1 C) grated cheddar cheese

Method

1. Fry the onion and pepper in a little oil until tender.
2. Add the garlic and masala spice and fry until aromatic, about 1 minute.
3. Add the Rhodes Green Beans, the Rhodes Butter Beans and the Rhodes Baked Beans with Green Peppers in a Braai sauce.
4. Add the vinegar and sugar and season to taste.
5. Bring to a boil, mix the corn flour with the water and stir into the beans.
6. Simmer until thick then transfer mixture to a casserole.
7. Mix the crumbs with the butter, chilli flakes or powder and the herbs.
8. Mix in the cheese and sprinkle over the top of the bean mixture.
9. Bake in a preheated oven at 190 ˚C for 20 minutes or until piping hot and the topping golden and crisp.
10. Serve with roast meat or chicken or as a vegetarian meal with rice or mashed potatoes.