Green Bean & Tomato Bredie | Traditional South African Recipes


  • 1.2 kg sliced lamb knuckles
  • 125 ml (½ C) seasoned flour
  • sunflower oil for frying
  • 1 chopped onion
  • 1 chopped red pepper
  • 15 ml chopped garlic
  • 15 ml chopped fresh rosemary (or 5 ml dried)
  • 2 x 410 g cans Rhodes Whole Peeled Tomatoes
  • 250 ml (1 C) prepared chicken stock
  • 2 bay leaves
  • salt, pepper, sugar and a pinch of chilli powder or chilli flakes
  • 1 x 410 g can Rhodes Cross Cut Green Beans, drained


  1. Sprinkle the meat with the flour and brown in batches in the oil. Set aside.
  2. In the same saucepan, fry the onion and red pepper until soft.
  3. Stir in the garlic and rosemary and fry until aromatic, about a minute.
  4. Add the Rhodes Whole Peeled Tomatoes, stock, bay leaves and seasoning to taste then bring to a boil.
  5. Reduce heat, cover and simmer for about 2 hours or until the meat is tender and the sauce has reduced and thickened to your liking.
  6. Add the Rhodes Green Beans and serve.


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