Baked Beans Salads
Here’s two versions of my popular baked beans salads which I always serve as a side dish when braaing (bbq’ing)
I often served baked beans salad with crispy fried chicken as well. Makes a filling and delicious accompaniment.
My kids enjoys the left over baked beans salad on toast for breakfast as well. It even taste better the next day!
Salwaa’s BBQ Baked Beans
Sauté one medium chopped onion in little oil.
Add a finely chopped cloves of garlic
Add 1 tin of baked beans
1 heap teaspoon BBQ / braai spice
1 teaspoon smoked paprika
2 tablespoons BBQ / brown sauce
2 tablespoon Mrs Balls sauce (original or Jalapeño flavour)
Mix well and simmer for 10 minutes on medium heat.
Sweet and sour bean salad. Serve as a side with braai (BBQ) or as a light meal with toast.
1 tin (410g) baked beans
1 Tbsp oil
1 small onion, peeled and finely chopped
1/2 green pepper, finely chopped
2 cloves garlic, grated
1 – 2 green chillies, finely chopped
1 tsp roasted masala / leaf masala
½ tsp turmeric / borrie
3 Tbsp chutney (Mrs Balls or similar)
1 Tbsp vinegar
1 tsp sugar (optional)
Heat the oil in a deep medium size saucepan. Add the onions, sauté. Cook until light golden brown. Add the green pepper, garlic, roasted masala, turmeric and cook for 1 minute adding a bit of water if necessary to prevent it sticking.
Add the remaining ingredients including the baked beans. Stir and warm over medium heat. Serve as a side with braai or on a slices of toast.
Variation: Use smooth apricot jam instead of the chutney.
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Posted on 21/10/2022, in Baked Beans Salad, Salad and tagged BBQ, Cape Malay Cooking and Other Delights, Cape Malay Foods, Cape Malay Recipes, Easy, Homemade, Salwaa’s Cape Malay Kitchen, SOUTH AFRICA, Summer Recipes. Bookmark the permalink. Leave a comment.
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