Estimated Nutrition (whole recipe, rough)
Counts 5 of 10 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Laurel | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup dried sugar beans
- water
- 1 tablespoon cornflour (to thicken sauce)
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- White pepper to taste
- Optional flavourings:
- 1/2 chilli
- 1 laurel leaf
- Pinch of ground cloves
Directions
Sort through the beans to remove any discoloured or damaged beans and small pebbles.
Rinse the beans and soak overnight in water
Drain the beans and rinse well
Cover beans with water in a saucepan and simmer slowly until the beans are soft. This will take at least 2 hours, but might take longer. Add more boiling water if necessary to keep the beans moist.
To thicken the sauce, mix a tablespoon flour or cornflour and a little water into a smooth paste, stir into the beans. (or mash some of the cooked beans and stir in)
Add vinegar, sugar and salt and simmer for another 10 minutes.
It can be served warm, or bottled for future use.
Category:South African Salads
Category: South African Vegetarian
Category:South African Recipes