South African
Vegan
Gluten freeSousboontjies
Sweet-sour bean salad
Sousboontjies: Cape sugar beans in a sweet-sour vinegar sauce, served cold
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.
- Prep
- 5 min
- Cook
- 25 min
- Difficulty
- Easy
- Serves
- 6
- Per serving
- 170 kcal
Ingredients
- 1 ¾ lb cooked sugar beanstwo 400 g tins, drained and rinsed; borlotti beans work if you can't find sugar beans
- 1 tbsp sunflower oil
- 1 onionmedium, finely chopped
- ½ cup white vinegar
- ¾ cup water
- 2 ⅛ oz sugar
- 1 bay leaf
- ¾ tsp salt
- ½ tsp black pepperfreshly ground
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Method
0/6 doneStep 1: Warm 1 tbsp sunflower oil in a medium saucepan over a medium heat and soften 1 onion, stirring, until translucent but not browned.
5 minStep 2: Pour in ½ cup white vinegar and ¾ cup water, add 2 ⅛ oz sugar, 1 bay leaf and ¾ tsp salt and stir until the sugar has dissolved.
Step 3: Tip in 1 ¾ lb cooked sugar beans, bring to a simmer, then lower the heat and cook gently, uncovered, stirring now and then, until the sauce has reduced by about half and the sharp vinegar smell has softened.
15 minStep 4: Mash a large spoonful of beans against the side of the pan and stir it through. Simmer until the sauce is thick enough to cling to the beans.
3 minStep 5: Remove the bay leaf, season with ½ tsp black pepper and taste: it should be clearly sweet and sour at once. Add a little more sugar or vinegar to balance it.
Step 6: Cool, then cover and chill for at least 4 hours or overnight. Serve cold. It keeps in the fridge for up to 5 days.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 8 g
- Carbs
- 31 g
- Fat
- 3 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sousboontjies take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of white vinegar?
- Cider vinegar or rice vinegar, same amount.
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