My Mothers Green Bean Bredie Stew Recipes

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MY MOTHER'S GREEN BEAN BREDIE (STEW)



My Mother's Green Bean Bredie (Stew) image

This is an old family favourite, and please forgive me if the quantities are not very precise - it's just one of those dishes we cook with no exact ingredient measures. I have also adapted it for the pressure cooker, which makes a somewhat fresher-flavoured stew in half the time of the original. To give the whole affair a Cape Malay twist, steam some cinnamon stick, cardamom, cloves, garlic, green ginger and chillies with the meat and serve the tomato and onion salad chopped into cubes, also with a touch of green chillie.

Provided by Charliecooks

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

6 slices lamb necks, not too thin
1 onion, coarsely chopped
1 teaspoon toasted ground coriander
3 whole cloves or 1/8 teaspoon ground cloves
salt
white pepper
3 medium potatoes, peeled and cut into eight pieces each
1 lb fresh green beans, cut into 1/2-inch lengths
1 tablespoon of good butter

Steps:

  • Steam the lamb neck, onion and spices (salt sparingly) with 1/2 cup of water for half an hour or until very tender.
  • (In the pressure cooker I use, this means that there is still a good bit of juice left; otherwise add another half cup before the next step - the stew should end up moist but without runny juices).
  • Add the potatoes and beans and steam for another 5 minutes, by which time the potatoes should be falling apart.
  • Taste for seasoning (quite peppery is good) and mash the potatoes, beans and a fair-sized lump of butter with a potato masher.
  • It doesn't matter if some bits of the meat come off the bone and get mixed into the mashed potatoes and beans.
  • Serve with glazed carrots and a sweet and sour tomato and onion salad.

Nutrition Facts : Calories 196.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 37.8, Carbohydrate 39, Fiber 8, Sugar 4, Protein 5.6

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