Sugar Bean Stew Served with Bread

Sugar Bean Stew Served with Bread

Sugar beans are one of the common legumes here in Zimbabwe to serve with sadza, rice or bread. Try this variation where we use Baker’s Inn homemade breadcrumbs to thicken our sugar bean stew. Garnish with your favourite herb and your meal will be ready to be consumed!

Servings

Servings

8
Preparation

Preparation Time

45 minutes

Ingredients

  • 2 - 4 slices Baker’s Inn High Energy Brown
  • 2 tbsp Baker’s Inn breadcrumbs made with Baker’s Inn Low G.I bread
  • 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

 

Method

 

1.    Get your ingredients together. Soak the sugar beans in some water overnight.
2.    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.
3.    Put oil in the same pot. Add the onion, curry powder and breadcrumbs. Cook for 2 minutes. 
4.    Add tomatoes, the remaining ½ tsp salt and Worcestershire sauce, simmer for 2 more minutes. 
5.    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.
6.    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!

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