Peri-Peri Bean Bredie

You will not miss the meat with this deeply flavoured vegetarian bredie. We found it improves a lot on standing, so make it a few hours or the day before. It freezes exceptionally well.


  • 3 T (45 ml) canola oil
  • 2 large onions, chopped
  • Ina Paarman’s Green Onion Seasoning
  • 6 cloves of garlic, sliced
  • 1 T (15 ml) cumin
  • ½ cup (125 ml) Bulgar wheat or rice
  • 2 cups (500 ml) water
  • 1 T (15 ml) Ina Paarman’s Vegetable Stock Powder
  • 400 g tin chopped tomatoes
  • 400 g tin butter beans, drained
  • 400 g tin red kidney beans, drained
  • 3 T (45 ml) soy sauce
  • 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
  • 3 T (45 ml) Ina Paarman’s Coriander Pesto
  • ½ cup (125 ml) walnuts, pecans or macadamia nuts, roughly chopped


  • 1 avocado, cubed
  • 1 red onion, finely sliced
  • 1 cup (250 ml) full cream yoghurt
  • fresh coriander (optional)

Sauté the onions, seasoned with Green Onion Seasoning, in the oil until soft and beginning to brown.

Add the garlic and cumin and stir-fry for 1 – 2 minutes until aromatic.

Add Bulgar wheat and stir through. Add the water, Vegetable Stock Powder, tomatoes, both tins of beans and soy sauce.

Simmer gently for 20 minutes.

Add Peri-Peri Sauce and Coriander Pesto. Stir through.

Bring back to the boil for 5 minutes. Taste for seasoning. Add nuts. Can be served straight away, but will improve on standing.

Serve topped with avocado, red onion, yoghurt and fresh coriander.

Rice is a good accompaniment and will ‘stretch’ the meal.

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