Serves: 4–6 as a side | Prep: 10 min | Cook: 25–30 min
Boereboontjies — the ultimate South African Sunday side — creamy mashed green beans and potatoes, perfect with roast meat, sweet pumpkin, and rice.
This dish screams family dinner comfort. Cut beans fine or chunky — finer cooks faster. I love mine super fine like Ouma made, but on lazy days? Chunky works.
My twist: Loads of butter and black pepper.
Do you love green beans? What’s your favorite way to eat them?
Ingredients
- 340 g green beans, cut (fine or chunky)
- 2 medium potatoes, peeled and cut into small chunks
- 1 small–medium onion, diced
- Salt to taste
- 1 tbsp butter (more if you’re feeling indulgent)
- Black pepper to taste (I go heavy)
Method
- Combine: Add beans, potatoes, and onion to a medium pot.
- Add water: Pour in warm water just below the top of the veggies. Add a pinch of salt.
- Boil: Cover and cook over medium-high until boiling.
- Simmer: Reduce to low, keep covered, and simmer 10 minutes.
- Check tenderness: Remove lid. If potatoes are softening, continue cooking uncovered until most water evaporates.
- Mash & season: Add butter and pepper. Stir and mash with a fork or potato masher until beans are soft and potatoes are creamy.
- Taste & adjust: Add more salt if needed. Serve hot.
Pro Tips
- Faster cook: Cut super fine — ready in 20 min.
- Creamier: Add a splash of milk or cream at the end.
- Make ahead: Reheats beautifully with a pat of butter.
- No onion? Use spring onion or skip it.
- Lazy day chunky: Still delicious — just cook 5–10 min longer.
