This is a most rewarding dish made with canned beans in tomato sauce. Serve as a vegetarian meal with bread, rice or pasta, or as a vegetable side dish with braaied meat. It can also be served as a salad.
30 ml sunflower or canola oil
1 large onion, finely chopped
10 ml crushed garlic
1 large green pepper, finely diced
5 ml curry powder
1 ml ground cinnamon
1 ml ground coriander
1 ml ground cumin
1 ml ground ginger
1 ml ground turmeric
5 ml salt
2 x 400 g tin baked beans in tomato sauce
1 large green apple, diced
50 ml raisins or sultanas
30 ml chutney
salt, pepper & vinegar to taste
- Heat the oil in a large saucepan.When the oil is hot, add the onion, green pepper, garlic and spices and stir-fry for 5 minutes.
- Add the baked beans, apple, raisins or sultanas and chutney and simmer partly covered for about 20 minutes or until the apple is cooked.
- Season to taste with salt, pepper and vinegar (5 to 10 ml) and mix well.
- Serve piping hot, at room temperature or cold from the fridge.
Note: this stew can be refrigerated for up to a week
Variations
- Replace one of the tins of baked beans with a tin of drained chickpeas, lentils or other beans.
- Replace the chutney with sweet thai chilli sauce.
- Add finely chopped peppadews
Recipe by Carolié de Koster from the Art Of Cooking recipe book page 385.