Recipes with cooked sugar beans

3 recipes that use cooked sugar beans, with photos, step-by-step instructions and cook times. The quickest, Sousboontjies, takes 30 minutes. It is most often cooked with onion, carrot and potato.

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Sousboontjies

On the Cape farm table, cold dishes made a day ahead were a blessing in the heat of a Swartland summer, and sousboontjies is one of the oldest. Speckled sugar beans are simmered with onion in a sauce of vinegar and sugar until the liquid turns thick and glossy around them, then chilled overnight so the flavour soaks right in. The beans stay creamy inside with a tangy, sweet coating, and the dish sits beside cold meats, quiche and potato salad at Christmas, or with bread and cheese for a light lunch. Taking the pot off too early is the mistake that makes them taste of raw vinegar; let it bubble until the sharpness mellows. Chef's tip: mash a spoonful of the beans into the sauce near the end and it thickens naturally, giving that classic clingy texture.

30 min

South African Salads

by KrazyBadal 0 views

Dombolo

Big, soft rounds of yeasted dough steamed on top of a simmering stew are Sunday food in Durban townships and KwaZulu-Natal homesteads, the same dough that is also steamed whole as an ujeqe loaf for funerals and family gatherings. Here the dumplings sit on a vegetarian stew of sugar beans, carrot, potato and tomato, so they drink up the curry-spiced steam as they puff. They should be pillowy and slightly chewy inside, with a damp, shiny skin rather than a crust. Lifting the lid to peek is the mistake that ruins them: the steam escapes and the dumplings sink and turn stodgy. Chef's tip: make sure the stew is at a steady simmer with plenty of liquid before the dough goes on, or the bottoms will scorch before the tops are cooked.

120 min

South African Breads & Parathas

by KrazyBadal 0 views

Sugar-bean bunny chow

Bunny chow was born in Durban, among the city's Indian community, where curry in a hollowed loaf became the takeaway lunch of dockworkers and caddies. Many Durbanites say the first bunnies were vegetarian, filled with sugar beans, and cafés around Grey Street still sell a bean bunny beside the mutton one. A quarter loaf of unsliced white bread is scooped out and filled with a fiery, red Durban curry, with the scooped-out bread (the 'virgin') put back on top for dunking. It is eaten with your hands, with grated carrot and chilli salad on the side. Chef's tip: the curry needs to be thick and saucy, not watery; a runny curry soaks through the loaf before you've finished the first bite.

60 min

South African Fast Food

by KrazyBadal 0 views

Sousboontjies

Dombolo

Sugar-bean bunny chow

Goes well with cooked sugar beans