ALL GOLD'S BBQ THREE BEAN AND BACON SALAD
YOU NEED:
•2 tbls oil
•½ cup onion, finely chopped...
•½ cup carrot, diced
•½ cup green pepper, diced
•2 tsps garlic, crushed
•1 tsps green chilli, finely chopped
•2 tsps medium curry powder
•¾ cup diced bacon
•1 cup All Gold Braai Relish
•2 tsp All Gold Tomato Paste
•¼ cup brown sugar
•2 cans mixed beans, rinsed and drained
•1 can baked beans in tomato sauce
•¼ cup brown balsamic vinegar
•¾ cup All Gold BBQ Sauce
•2 tsps fresh herbs of choice (coriander, thyme, or origanum)
•Salt and pepper
WHAT TO DO:
1. In a large frying pan or pot, heat the oil, add the onion, carrot, green pepper, garlic and chilli and sauté until softened. Add the curry powder and lightly sauté. 2. Add the bacon, tomato paste, braai relish, brown sugar and stir to combine. 3. Allow bacon mixture to cook uncovered for a few minutes. 4. Add all the beans, balsamic vinegar, BBQ sauce and fresh herbs and mix well to combine, bring to the heat and allow to simmer for 5 to 10 minutes to reduce sauce to desired consistency. Adjust the seasoning with salt or pepper. 5. Serve as a warm salad to accompany a roast or a braai.
Serving Suggestion
Chef's tip: Bacon adds extra flavour, however can be left out for a meat-free option. This salad can be served hot or cold and keeps well in the fridge for up to five days. Different types of canned beans can be used. Also try adding in green beans for extra colour.
YOU NEED:
•2 tbls oil
•½ cup onion, finely chopped...
•½ cup carrot, diced
•½ cup green pepper, diced
•2 tsps garlic, crushed
•1 tsps green chilli, finely chopped
•2 tsps medium curry powder
•¾ cup diced bacon
•1 cup All Gold Braai Relish
•2 tsp All Gold Tomato Paste
•¼ cup brown sugar
•2 cans mixed beans, rinsed and drained
•1 can baked beans in tomato sauce
•¼ cup brown balsamic vinegar
•¾ cup All Gold BBQ Sauce
•2 tsps fresh herbs of choice (coriander, thyme, or origanum)
•Salt and pepper
WHAT TO DO:
1. In a large frying pan or pot, heat the oil, add the onion, carrot, green pepper, garlic and chilli and sauté until softened. Add the curry powder and lightly sauté. 2. Add the bacon, tomato paste, braai relish, brown sugar and stir to combine. 3. Allow bacon mixture to cook uncovered for a few minutes. 4. Add all the beans, balsamic vinegar, BBQ sauce and fresh herbs and mix well to combine, bring to the heat and allow to simmer for 5 to 10 minutes to reduce sauce to desired consistency. Adjust the seasoning with salt or pepper. 5. Serve as a warm salad to accompany a roast or a braai.
Serving Suggestion
Chef's tip: Bacon adds extra flavour, however can be left out for a meat-free option. This salad can be served hot or cold and keeps well in the fridge for up to five days. Different types of canned beans can be used. Also try adding in green beans for extra colour.
