Are you ready to try the ultimate vegetarian potjie? Don’t skimp on the ‘shrooms with this creamy mushroom and butter bean potjie.

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
2 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
2 tsp thyme leaves, crushed
2 tbsp white wine
1½ cups vegetable stock
1 cup cream
400 g tin butter beans
500 g mixed mushrooms, sliced

METHOD
1. Heat 1 tbsp oil in a potjie and fry the onion for 5 minutes. Add the garlic and thyme and fry for another 2 minutes.
2. Add the wine and stock and simmer for 15 minutes.
3. Add the cream and simmer for 15–20 minutes, until reduced. Then add the beans.
4. Brush the mushrooms with olive oil and season with salt and pepper. Braai until charred.
5. Serve the potjie topped with the braaied mushrooms.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Still getting the hang of the potjie? Learn the basics with our South African potjie guide.

The post Creamy mushroom and butter bean potjie appeared first on MyKitchen.

A decadent dessert in under an hour? You don’t have to ask us twice! This delicious butter bean chocolate cake works well as a gluten-free option or as an interesting healthy alternative.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
400 g tin butter beans, drained and rinsed
5 eggs
85 g butter
80 g dates, soaked in 1 cup boiling water, drained
30 g cocoa, plus extra to dust
2 tbsp honey
1 tsp vanilla essence
1 tsp baking powder
1 tsp cinnamon
½ tsp bicarbonate of soda
¼ tsp salt

METHOD
1. Preheat oven to 180°C. Grease and line a 20 cm cake tin.
2. Mix all the ingredients with a hand blender. Pour into the cake tin.
3. Bake for 40–45 minutes, or until a skewer inserted in the middle comes out clean.
4. Decorate with a dusting of cocoa powder.

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za

The post Gluten-free butter bean chocolate cake appeared first on MyKitchen.

Something between a meatball and a sausage, these are great as an appetiser for when you have guests over. But you can make a meal of chicken koftas as well with a few fresh flatbreads and a salad.

SERVES 4 // COOKING TIME 60 mins

INGREDIENTS
For the butter-bean hummus
3 carrots, peeled and chopped
1 sweet potato, peeled and chopped
150g dried butter beans, soaked overnight and cooked as per packet instructions
Juice of ½ lemon
1 clove garlic, peeled and crushed
¼ cup olive oil
Salt and black pepper
For the dip
50 ml sour cream
2 tsp honey
For the chicken koftas
4 chicken sausages, meat removed from casing
1 clove garlic, peeled and crushed
Zest of 1 lemon, juice of ½ lemon
¼ tsp cayenne pepper
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp paprika
Olive oil, to fry

METHOD
For the butter-bean hummus
1. Preheat oven to 200°C. Place carrots and sweet potato in a roasting tin. Pour over ½ cup water, cover with foil and bake for 40 minutes, until tender.
2. Combine the carrots, sweet potato, beans, lemon juice and garlic in a food processor. Blend until smooth, while slowly adding the olive oil. Season.
For the dip
1. Whisk together the sour cream and honey. Season.
For the chicken koftas
1. Combine the sausage meat with the garlic, lemon zest and juice, and the spices.
2. Use your hands to shape meatballs roughly 3 cm in diameter. Carefully thread 2 or 3 on to a skewer and place in the fridge to chill.
3. Heat the oil in a frying pan over high heat and fry the koftas, still on the skewers, for 2 minutes on each side, until browned. Then place in a roasting tin in the oven for 8 minutes, until cooked through.
4. Serve the koftas with the hummus and dip.

The post Chicken koftas, butter-bean hummus and dip appeared first on MyKitchen.

Beans, beans,the magical fruit… Okay, well, they’re not a fruit, but they sure are magical and we’d like to show you just how great, yummy and diverse they really are.

KIDNEY BEANS

Dark reddish-brown and shaped like kidneys (obviously), their soft, creamy flesh works well in spicy dishes.

Best for: Bulking up chilli con carne (or making a veggie version); an attractive addition to salads; the base of rajma curry

BLACK-EYED PEAS

Technically beans, these small, pale legumes have a black ‘eye’ where they were joined to the pod. Popular in the Southern US, they are originally from West Africa.

Best for: Pairing with pork and leafy greens; adding bulk to stews

CANNELLINI BEANS

These also go by the name of ‘white kidney beans’ because of their shape, or ‘Italian beans’ because of their origin. They have a smooth texture and nutty flavour.

Best for: Key ingredient in minestrone; perfect for cassoulet (French stew)

SUGAR BEANS

Small brown beans with red streaks, they are related to Italian borlotti and Mexican pinto beans. These are the most common dried beans available in most supermarkets.

Best for: Quintessential Durban curry; Mexican refried beans

BUTTER BEANS

These large, cream-coloured beans are called ‘lima beans’ in the US. They have a soft, floury texture when cooked.

Best for: Stews and casseroles; delicious vegetarian pâté

BLACK BEANS

Small, dark beans with a dense, meaty texture. Not to be confused with douchi – fermented, salted black soybeans, a staple of Cantonese cooking.

Best for: Mexican classics such as burritos and enchiladas; Southern-style beans and rice

SOYBEANS

Pale, round beans originating in East Asia. Traditionally turned into tofu, tempeh and miso; today also used to make soy milk and meat substitutes. Fresh, green soybeans (edamame) are rare in SA, but dried soybeans are available at most grocers.

Best for: Making your own veggie burgers; growing bean sprouts

The post Know your beans appeared first on MyKitchen.