Green Bean Bredie

Serves 4

My grandmother was a very good cook; everything done with a lot of heart, care and attention to fresh, natural, good basic ingredients. This dish bears her stamp. She never browned the meat beforehand for this plain homestyle bredie.

Ingredients
600- 800g lamb shanks, cut into 3-5cm lengths
1½ cups (375 ml) water
1 clove garlic, crushed
1 T (15 ml) Ina Paarman’s Vegetable Stock Powder
1 t (5 ml) Ina Paarman’s Rosemary & Olive Seasoning
1 red chilli, finely sliced
1 large onion, chopped
¼ cup (60 ml) fresh lemon juice
2 large potatoes, cubed
500g green beans, finely sliced ( frozen work well)
1 T (15 ml) butter or 2 T (30 ml) olive oil
Ina Paarman’s Garlic Pepper Seasoning to taste
2 t (10 ml) fresh lemon rind, grated

Method
Simmer meat in water with garlic, stock powder, Rosemary & Olive Seasoning, chilli, onion and lemon juice until nearly tender, about 1 ½ hours. Add potatoes, simmer until done and add beans. Cook for about 14 more minutes. Add butter, Garlic Pepper Seasoning and grated lemon rid.

VARIATION:
Tomato bredie. Replace the beans with 1 x 400g tin of chopped tomatoes and 1 x 200ml Ina Paarman’s Sun-dried Tomato Cook Sauce. Add at the same time as the potatoes, omitting the lemon juice as tomatoes are naturally acidic.

CHEF’S TIP:
Before squeezing the lemon, grate off the rind as it is easier to grate the rind while the lemon is still whole.

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