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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Salad and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s