Four bean salad
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen

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Four bean salad

Recipe By Mogau Seshoene
Photographs By Craig Fraser

Ingredients

200 g green beans, quartered
410 g tin butter beans, drained
410 g tin red kidney beans, drained
410 g tin baked beans
1 onion, finely chopped
1 red or green pepper, chopped
2 tsp sugar
¼ cup vinegar
2 Tbsp sunflower oil
1 clove garlic, finely chopped
2 Tbsp fresh parsley, chopped
Black pepper, to taste

Cooking Instructions

Blanch the green beans in 2 cm of water, simmer for 10 minutes or until just tender but still bright green. Mix the green and tinned beans, onion and red pepper together. Combine with the rest of the ingredients. Toss to coat beans with the liquid.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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