Enjoy this recipe for Boereboontjies as a side to any meal

500g green beans, topped & tailed and cut diagonally into 2.5 cm pieces
1 medium onion, chopped
1 large clove of garlic, crushed
2 Tbsp olive oil water
2 large floury potatoes
20g buttermilk
salt & black pepper to taste

How to
Heat the oil in a large frying pan, add the onion and saute until softening, then add the garlic and cook for another minute or so.

Add the beans, stir well to mix with the onions and continue to saute on medium heat. When the vegetables start to stick, add a little water (just enough to cover the base of the pan), turn down the heat and allow to simmer till the water has evaporated and the beans are cooked.

In the meantime, boil or steam the potatoes until they can be pierced easily with a sharp knife (about 20 minutes). Peel the cooked potatoes and in a large bowl, mash them together with the butter.

Add milk until the desired creamy consistency is reached. When the beans are done, add the beans to the potato and mix well. Use a potato masher to crush the beans into the potato a bit.

Check for seasoning and add salt and lots of freshly ground black pepper to taste.

Serve as a side dish with stews or roasts.


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