- 2 - 4 slices bread
- 2 tbsp bread crumbs
- 250 g dried sugar beans
- 2 whole garlic cloves
- 600ml chicken/ beef stock
- 1 tbsp Worcestershire sauce
- 3 tbsp oil
- 1 small onion, chopped
- 2 large tomatoes, grated
- 1 medium carrot, chopped
- Handful green beans, chopped
- 1 tsp salt
- 1 tsp paprika
Sugar beans is big among us Zimbabweans. It’s been the case going back decades. It is also true that many of us had enough of it to cater for a lifetime during mission school days. Once we became masters of our own kitchens, we vowed never to eat beans again. Guess what? I am quietly leading a movement to have those vows broken.
A good recipe is capable of reversing any vow made against a dish. Every dish deserves another chance. I have previously done sugar bean recipes here and here which are good places to also start if you wish to try beans again. I even called one, Will you love sugar beans again!
In this recipe I set out to create a tasty sugar been recipe thickened using every day bread crumbs (see here how to make bread crumbs at home). The thickening makes a difference by adding an amazing dimension to the dish. It’s nice.
I was on a mission to bring out the natural flavour of the beans and the complimenting ingredients without relying on store bought soup powders.
One of the reasons many of us cut association with sugar beans is because mission schools were notorious for boiling them in just regular water. If you boil sugar beans this way and your soup lacks complimenting ingredients the end result is a bland dish that takes you nowhere.
I think I succeeded. The outcome of this recipe is just fantastic. We Zimbos love our beans served with bread. My goodness its unique, it’s tasty. You could sleep on sugar beans and bread and not think of anything else. That’s how powerful properly done sugar beans can be.
Where possible, you could notch up things significantly if you enjoyed these beans with off-the-oven bread, toaster or pan toasted bread. If you are one to garnish, your favourite herb will do. It adds flavour in addition to making the dish look really appetising.
- Get your ingredients together. Soak the sugar beans in some water overnight.
- Drain the water from the sugar beans and add the stock, ½ tsp salt and garlic cloves. Bring to the boil and reduce heat to a simmer until the beans are cooked through. Set aside any excess stock and remove the beans from the pot.
- Put oil in the same pot. Add the onion, curry powder and bread crumbs. Cook for 2 minutes.
- Add tomatoes, the remaining ½ tsp salt and Worcestershire sauce, simmer for 2 more minutes.
- Return the sugar beans and the stock to the pot. Simmer for 15 more minutes. Add the carrots and green beans. Allow them to cook for about a minute. Taste for seasoning and adjust accordingly.
- Put some margarine or butter on the bread slices. Cut them into triangles. Heat an empty pan on the stove, add the bread triangles buttered side down. Toast the bread until golden brown. Serve with the sugar beans stew. Enjoy!