Date: Wed, 29 Oct 1997 13:03:38 +0000
From: "Frances Watts" (firstname.lastname@example.org)
Layered Potato Bean dinner
Here's a dish which I often serve at braais (barbecues) and picnics.
You can have it hot or cold.
I never measure ingredients - I just sort of add a bit here and there
depending on the number of servings, the size of the pan and so on, so
these are approximate.
4 or 5 potatoes (depending on size), peeled and sliced about 1/4"
thick. (You can also use slices of wholewheat bread instead)
Tin of beans (or use leftovers, or cook your own). Variety is up to
you. I use baked beans in tomato sauce. Or you could use sweetcorn
or peas or carrots.
2 Bunches of spinach, lightly steamed and shredded. (Should still be
slightly crisp). Drain very well, pressing out moisture.
Finely chopped onion
Minced/chopped garlic (optional)
A couple of finely chopped fresh basil leaves (or 1/2 t dried)
1 t curry powder (strength according to taste)
1 x chopped chilli (optional)
Salt/pepper to taste
1. Place an overlapping layer of potato slices on the base of the pan.
and up the sides.
2. Mix some of the beans/sweetcorn/peas (whatever you are using) with
the onion, basil and seasoning (garlic and chilli as well if using).
Spread over the potatoes
3. Spread some shredded spinach over the top.
4. Layer some more potato slices
5. Repeat steps 2 through 4 until all the ingredients are used up,
ending in a potato layer.
Cover and bake until the potatoes are done.
Turn out and slice. Serve hot or cold with salad.