South African Sousboontjies (photo by Pablo Rios, stock.xchng)

South African Sousboontjies

Published in Salads, South Africa

Like it or not, this is the quintessential South Africa salad to serve with a braai.

Ingredients:

  • 500 gr white beans, dried
  • 45 – 60 ml white sugar
  • salt, to taste
  • pepper, freshly ground, to taste
  • 50 g butter
  • 125 ml white grape vinegar

Preparation:

  • Wash beans and soak overnight.
  • The next day, drain and place in saucepan with sufficient fresh water to cover. Bring the the boil and simmer for about one hour, or until the beans are tender. It is difficult to give a cooking time as it depends entirely on how long the beans have been stored.
  • Stir in the remaining ingredients, except the salt (which toughens the beans if cooked with them for any length of time). Simmer uncovered until the sauce thickens and the beans are very soft. Season with salt to taste and cook for few minutes longer. The sauce thickens even further as it cools.
  • For long term storage, spoon into sterilised jars, seal and store in a dark place. Refrigerate after opening.

Makes about 6 cups.

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