Green bean stew

GREENBEANGREEN bean stew, or bredie as we often call it in South Africa, is a favourite main meal in the cooler months, using lamb and beans to make a tasty supper.

Sue-Ann Allen and Ilse Fourie share their favourite recipes in Gourmet Sisters: Sharing Food and Friendship, the book they collaborated on after becoming friends on South Africa’s MasterChef television series.

Their recipe serves four.


2 tablespoons vegetable oil

1 large onion, chopped

8 lamb loin chops

¾ cup water

1 tablespoon soy sauce

salt and pepper

4 medium potatoes, quartered

400 g green beans, topped

1 teaspoon white sugar


Heat the oil in a large saucepan and add the onion. Cook until the onion is translucent, being careful not to brown it too quickly.

Add the lamb chops and brown on both sides. Add half the water and deglaze the pan, then add the soy sauce. Cook for 10 minutes over medium heat, then season and cook for a further 20 minutes to ensure that the meat is starting to soften.

Add the potatoes and once they have been browned add the green beans and the rest of the water. Stir gently. Add the sugar and stir again.

Adjust seasoning and serve with a side of white fluffy rice.

  •  Gourmet Sisters: Sharing Food and Friendship is published by Human & Rousseau.


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