Old-fashioned Sousboontjies

Potjie No: 2
Serves: 10 – 12 as a side dish
Cooking Time: 1.5 hours
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250 g dried sugar beans
7 ml salt
50 ml brown sugar
100 ml wine vinegar
50 ml butter

Soak beans overnight or use this quick soaking method.
Rinse beans under cold running water.
Place in pot and cover with cold water.
Bring to the boil and boil for 5 minutes.
Remove from heat and allow beans to stand for 1 hour.
Drain and rinse thoroughly under cold running water.
Cover again with cold water and slowly bring to the boil, then simmer with lid on for 2-3 hours or until beans are soft, adding more boiling water if necessary.
Make sure there is still a little liquid in the potjie once the beans are done.
Mash a few beans.
Add remaining ingredients and simmer for 10 minutes or until the flavours are well blended.
Allow to cool, then serve cold as a salad or hot with braaied soutribbetjie or boerewors.

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  1. Ann Cornelissen Sharp

    19 November 2016 at 06:07

    Please note that you can use the white broadbean instead ofcsugar beans, the cookijg timecwillbjust bexa little longerm in SouthcAfrca they use tye broad bean ascwell and no longerthe sugar bean. Went to the supermarket the other day in cape town to buy the finished product and askedon which shelf they packed the bottled sousboontjies, not even the manager knew what I was talking about. With so many foreigners working in our stores I understood their ignorance of the product, but the manager was English – thought he would know. It is now labelled Broad Bean Salad

  2. Ruth Leibbrandt

    26 March 2016 at 23:25

    I would really like to try this recipe. I can’t get sugar beans here in KY, USA, can you suggest another type of bean that would work for this please? Thank you so much.

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