Sousboontjie Salad — Ouma Petra

Ingredients

• Oil75 ml
• Sugar (suiker)160 ml
• Vinegar100 ml
• Mustard powder5 ml
• Basil (balsem kruid)15 ml
• Salt & pepperto taste
• Parsley10 ml
• Paprika2.5 ml
• Onion, chopped1
• Apple cider vinegar100 ml
• Dijon mustard5 ml
• Peppadews1 bottle
• Butter beans, drained1 tin (±410 g)
• Green beans, drained1 tin (±410 g)
• B. beans (?), drained1 tin (±410 g)
• Red kidney beans, drained1 tin (±410 g)

Method

1. Cook the sauce ingredients together: oil, sugar, vinegar, mustard powder, basil, salt and pepper, parsley, paprika, chopped onion, apple cider vinegar, Dijon mustard and peppadews.
2. Drain all the tins of beans and combine them.
3. Pour the cooked sauce over the beans.
4. Bottle and store in the fridge.

Notes

Makes 6 bottles (±425 ml each). A later addition suggests adding ½ bottle of mild peppadews.