Bonepotjie (South African Bean Casserole)
A 'potjie' in Afrikaans refers to a cast iron pot with legs which is used to create traditional, one-pot meals such as this hearty dish. Such is the tradition that entire South African cookbook sections are devoted to potjie.
| Serves: | 6 |
|---|---|
| Preparation: | 20 mins |
| Cooking: | 45 - 60 mins |
| Legume Lead-In: | Soak overnight, cook 1 hr (see below) |
Ingredients
- 250g dried red, white or a mixture of beans
- 4 medium onions, chopped
- 2 green capsicum, chopped
- 2-3 tbsp olive oil
- 500 g frankfurters, cut into bite sized pieces
- 500 ml (2 cups) beef stock
- 6 potatoes, diced
- 3 carrots sliced
- ½ tsp mustard powder
- 75 ml (1/3 cup) fruit chutney
- Salt and pepper to taste
Instructions
- Dried beans should be soaked overnight in 3 times their volume of water. To cook, rinse and place again in three times their volume of cold fresh water. Bring to the boil and simmer for 1-2 hours or until tender. If pressed for time, substitute plain canned beans (not bean salads which contain vinegar).
- Saute onions and capsicums until soft.
- Add frankfurters and stir until brown.
- Add beef stock, bring to the boil, reduce heat and simmer for 5 minutes.
- Add beans, potatoes, carrots, and seasoning.
- Cover and simmer slowly without stiring for a further 45 - 60 minutes.
- Stir well before serving.
- Serve with steaming rice and / or fresh bread.
Recipe Source
Annetjie De Lange is a researcher with the Agricultural Research Council's Institute for Grain Crops in Potchefstroom, South Africa. Annetjie works mainly on the canning and cooking quality of dry beans and has collaborated with CLIMA on it's legume recipes project.
