sotkayak
Über Member
A traditional South African dish from the Cape.Can be eaten cold as a bean salad (usual today) or hot ,as the fisherman ,farm workers and manual labourers did in the cold Cape winters long ago.
Like all traditional dishes ,the quantities are not hard and fast ,so can be varied to taste.
Cooking time for this recipe is about 30 minutes ,and preparation time is about 5 minutes.
Ingredients : 2 tins Borlotti Beans (each 300g ,drained 175g)
60 mls vinegar (two tots ! )
8 heaped teaspoons sugar
1/4 teaspoon salt (or to taste)
Method. Drain one can of beans and empty into a cooking pot, empty the other can UNDRAINED into the pot.
Pour 60 mils vinegar in
Sprinkle the 8 heaped teaspoons of sugar over the mixture
Sprinkle the salt over the mixture
Bring to the boil on the hob and boil/simmer for about 30 minutes until the mixture is the consistency (best way I could describe it) of canned creamstyle sweetcorn
Stir during this process to ensure no sticking to bottom of pan or burning.
Remove from hob ,pour into a pyrex glass bowl and cool.
once cool, it should keep in the fridge for a several days (But always gone within a day in our household.
The ingredients
DSCF3043 by andre dup, on Flickr
The Sousboontjies ready to eat
DSCF3046 by andre dup, on Flickr
Like all traditional dishes ,the quantities are not hard and fast ,so can be varied to taste.
Cooking time for this recipe is about 30 minutes ,and preparation time is about 5 minutes.
Ingredients : 2 tins Borlotti Beans (each 300g ,drained 175g)
60 mls vinegar (two tots ! )
8 heaped teaspoons sugar
1/4 teaspoon salt (or to taste)
Method. Drain one can of beans and empty into a cooking pot, empty the other can UNDRAINED into the pot.
Pour 60 mils vinegar in
Sprinkle the 8 heaped teaspoons of sugar over the mixture
Sprinkle the salt over the mixture
Bring to the boil on the hob and boil/simmer for about 30 minutes until the mixture is the consistency (best way I could describe it) of canned creamstyle sweetcorn
Stir during this process to ensure no sticking to bottom of pan or burning.
Remove from hob ,pour into a pyrex glass bowl and cool.
once cool, it should keep in the fridge for a several days (But always gone within a day in our household.
The ingredients
The Sousboontjies ready to eat
Last edited by a moderator:
