Green Bean Bredie – Ina Paarman

Green Bean Bredie a great South African Tradition

Green Bean Bredie
a great South African Tradition

Ina says, “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 home-style bredie.”

Green Bean Bredie

Serves 4

600- 800g lamb shanks, cut into 3-5cm lengths
1½ cups (375 ml) water
2 x 25 g Concentrated Beef Stock
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

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.

Michael’s wine recommendation – CLICK HERE

Place in the Sun Shiraz 2013

Place in the Sun Shiraz 2013

Ina Paarman

Ina Paarman

Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.

She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.

Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.

Click here for Ina’s Website and do subscribe to her monthly newsletter.

signature
July 9th, 2015|Categories: Recipes|Tags: , , |