Groenbone Gebak (Baked Green Beans)
Groenbone Gebak
Groenbone gebak is one of those quietly comforting dishes that anchored our South African Sunday table. Tender green beans, softened with slow cooking, are folded into a savoury custard of eggs, onions, and gentle spice, then baked until the top turns golden and the centre sets into that familiar, homely wobble.
It's the kind of side my ma made without a recipe — just memory, instinct, and love — and it always appeared alongside the roast, the potatoes, and the soutpampoen. The aroma drifting from the oven signalled that lunch was nearly ready and that everyone would soon gather, plates in hand, for another long, laughter-filled Sunday meal.
Ingredients
- 700 g fresh green beans
- Salt and black pepper to taste
- 285 ml cream
- 2 egg yolks
- 50 g butter, cut into pieces for dotting
- 2 tbsp finely chopped almonds
- 2 tbsp breadcrumbs
- 2 tbsp grated parmesan cheese
Method
- Cook the beans in salted water for about 6 minutes, then drain and plunge into iced water; drain again and season with salt and pepper.
- Whisk the egg yolks and cream together to make the cream mixture.
- Place the beans in an ovenproof dish, dot with butter and pour over the cream mixture.
- Sprinkle with chopped almonds, breadcrumbs and parmesan.
- Cover and bake for about 20 minutes at 190°C.
- Uncover and bake for a further 5 minutes until golden on top before serving.