Sugar bean stew
Cape Malay Cooking with Fatima Sydow
Ingredients
- 500g of sugar beans soaked overnight in water and then cooked until just soft. Put aside and do not strain beans.
- 3 onions, peeled and finely chopped
- 4 tablespoons of oil
- 3 pimento balls, also known as allspice
- 1 whole chilli
- 6 garlic cloves, peeled and finely chopped
- 700g of blade beef pieces
- 5 marrow bones or soup bones
- Salt to taste
- 2 teaspoons of fine black pepper
- 2 teaspoons of tomato paste
- 1 tablespoon of sugar
- Fresh coriander (optional)
Method
In a large pot, heat the oil on high heat. Add the onions, allspice, chilli whole, meat and bones. Allow the ingredients to brown well without adding any water, stirring occasionally. Next add the salt, pepper and garlic and stir, add a cup of warm water and lower the heat to medium and cook meat until tender, adding a little water and stirring when needed. When the meat is tender and all the water has cooked away (it will take about an hour), add the tomato paste and sugar and stir and fry for about 5 minutes. Next, add the cooked sugar beans with the remaining water it has cooked in, stir and slowly cook for 35 minutes or until the sauce of the stew has thickened. Making sure to stir when needed. Before serving, a few fresh coriander leaves can be added. This meal is served with white rice, flaky roti or sometimes just white bread with butter and an onion and tomato sambal or atcha.