DINNER IN 115 MINUTES
PANTRY-FRIENDLY
1
Step 1
Soak the beans in plenty of cold water for at least 8 hours or overnight. Drain and rinse.
DINNER IN 115 MINUTES
PANTRY-FRIENDLY
VEGETARIAN · LUNCH
Sousboontjies (Sweet and Sour Beans)
Sousboontjies: dried sugar beans soaked overnight (soaking not included in the time), cooked soft and finished in a sweet-sour sauce. A cheap South African side for braais and Sunday lunch. Serves 8.
Total time115 min
YieldServes 8
DietVegetarian
Shopping7 ingredients
DifficultyEasy
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Check ingredients as you gather them, then work through 4 calm, clearly numbered steps.
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Ingredients
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Method
4 steps · about 115 minutes total
2
Step 2
Put the beans in a pot, cover with fresh water by about 5 cm and bring to the boil. Boil hard for at least 10 minutes.
3
Step 3
Lower the heat and simmer, partly covered, for 60 to 90 minutes until the beans are completely soft. Top up with water so they stay covered.
4
Step 4
Drain off all but about 250 ml of the cooking water. Add the salt, vinegar, sugar, butter and pepper and simmer uncovered for 10 to 15 minutes, stirring, until the sauce is thick. Lightly crush some of the beans to thicken it more.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Dried beans must be soaked and boiled hard for at least 10 minutes. Undercooked dried beans can make you ill, and a slow cooker or warm oven does not get hot enough to make them safe.
Add the vinegar and salt only once the beans are soft; acid stops them softening.
Keep leftovers covered in the fridge and eat them within four days.
Good to know
Yes. Drain four 410 g tins of sugar beans or butter beans, then simmer them with the sauce ingredients and about 125 ml water.
Both. They are a braai side warm or cold, and they keep well.
Old beans take longer, and salt or vinegar added too early stops them softening. Keep simmering before you add the sauce.
About this recipe
Sousboontjies are a traditional South African side: soft sugar beans in a sweet and sour vinegar sauce. They are cheap, keep for days in the fridge and go with any braai.
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