Heyyyyy my beautiful kitchen committee! I hope we are all doing fabulous, hydrated, moisturised, and minding our own delicious business! Alright now… since the Distinguished Chairperson of Our Daily Food Conference has gracefully entered the building (yes, yes, that’s me), we can officially begin today’s very serious, very important, extremely mouth-watering agenda. So what are we cooking today, you ask? Ohhhh just something simple.Something affordable.Something that won’t make your bank account send you a warning email. And guess what? No fancy ingredients. No “what aisle is that in?” drama. Just regular ingredients sitting quietly in your kitchen like, “Pick me. I’m ready.” Introducing today’s superstar: Marinated Beans and Chopped Eggs. Whew! Listen… I don’t even know how to give this recipe a big dramatic introduction because it’s so straightforward. It’s the kind of meal that doesn’t shout — it just shows up, tastes amazing, and leaves everyone impressed. But let me be VERY clear… This thing is DELICIOUS-delicious.Not “it’s okay.”Not “it will do.”But “who made this masterpiece?!” delicious. And because I can already hear stomachs growling like they are auditioning for a wildlife documentary, I will not waste another second of your precious hungry time. Aprons on. Energy up. Let’s jump in and I will show you step by step how to bring this budget-friendly beauty to life! How to make Marinated Beans and Chopped Eggs Serves: 4 as a snackPreparation time: 15 minutes + marinatingCooking time: 15 minutesCost per recipe: Serves 4 for under R100 Ingredients: 2 eggs 180 ml (¾ cup) French salad dressing Handful coriander 410 g tin cannellini beans, drained ½ red onion, thinly sliced Method: Bring a small saucepan, ¾ full of water, to a boil. Reduce the heat to low, add the eggs and simmer for 10 minutes, for hard boiled. Cool under cold running water. When cool enough to handle, peel and chop. Mix the dressing through the eggs. Drain excess dressing and blitz the dressing with the coriander until smooth. Stir coriander dressing through the beans and onions. Marinate for at least 15 minutes. Gently mix the eggs through the marinated beans. Top with extra coriander.Optional: For added kick, blitz ½ jalapeno with the dressing. Serve topped with extra jalapeno slices.*The image and recipe were supplied by The South African Poultry Association Post navigation James Deacon Shines a Light on Life’s Repeating Patterns with Striking Release “Same Old”
