Bean Salad

This recipe was given to me by the African cook at N’Tabazinduna Lodge in Zimbabwe. She also gave me a good tip, “always add a little ground ginger or root ginger peeled and chopped to a bean dish; it helps to prevent embarrassing wind!”

1 large tin baked beans
1 large tine green beans
1 large tine butter beans
1 sweet onion, chopped
2 cloves of garlic, crushed
2 Tblsp of brown sugar
1/3 cup oil
1/2 cup vinegar
1/2 tsp sweet basil
1/2 tsp ground ginger
salt and pepper to taste
Heat oil, vinegar, sugar, basil, ginger and salt and pepper in a saucepan, do not allow it to boil.
Pour the hot oil mix over the beans, onion and garlic. Mix well. Leave overnight in the fridge.
Serves 4.

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