Description
If you love tangy, spicy flavors and the satisfying crunch of green beans, this recipe is for you. It’s the perfect mix of simplicity and boldness, making a batch that’s ideal for pairing with your favorite meals or gifting to friends.
Ingredients
Units
Scale
- 1.2kg green beans: diced into bite-sized pieces
- 500g onions: thinly sliced
- 500ml water
- 10ml salt
- 750ml wine vinegar
- 20ml Maizena (cornflour)
- 30ml curry powder (adjust to taste)
- 10ml turmeric
- 10ml mustard (store-bought is fine)
- 2.5ml powdered ginger
- 5ml freshly ground black pepper
- 2ml ground cloves
- 3 garlic cloves, finely grated
Instructions
- Start by tossing your green beans, onions, water, and salt into a large pot.
- Bring it all to a gentle boil and let it cook for about 10 minutes.
- Once the beans are tender but still firm, drain the water completely and set the mixture aside.
- In a separate bowl, whisk together the vinegar, Maizena, curry powder, turmeric, mustard, powdered ginger, black pepper, cloves, and garlic.
- Pour the sauce over the drained beans and onions in the pot.
- Stir everything together and let it cook gently for about 15 minutes.
- If you like your beans with a bit more crunch, feel free to stop at 10 minutes.
- Once cooked, spoon the beans and sauce into sterilized bottles or jars, making sure each is filled with both solids and sauce.
- Seal tightly and store in a cool, dry place.
Notes
Created, prepared, tried, and tested by Esme’s sister from SA
Nutritional value, given for 6 bottles and not per serving.
Nutrition
- Serving Size: 1
- Calories: 411
- Sugar: 6.7 g
- Sodium: 1009.6 mg
- Fat: 1.3 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 85.1 g
- Fiber: 8.4 g
- Protein: 9.3 g
- Cholesterol: 0 mg
