Most people cook the green beans to death when they make this bredie. In this version they’re still slightly crunchy and fresh – exactly the way I like them.
Enough for 4
• 12 lamb chops
• 40 ml olive oil
• 2 whole garlic cloves
• 2 large shallots, cut into wedges
• salt and freshly ground black pepper
• 30 ml lemon juice
• 250 g small rosa tomatoes
• 360 g fine French beans
Remove the long bone from the chops. Heat olive oil in a deep pan that has a lid. Fry chops until nicely browned. Add garlic and shallots. Season with salt and pepper
and add lemon juice. Close pan and allow to stew for about 30 minutes. Add tomatoes and stew uncovered for about 20 minutes. Place green beans on top and replace the lid. Simmer until beans are just cooked.
Traditionally bredies and lamb go together. Why not try chops, shanks and steak, or add a twist by using chicken and pork?
Edition SARIE FOOD April / May 2014 | Story Bredies with a twist|Recipe Green bean bredie with lamb, onions and potatoes