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Beans recipes

Butter beans with confit tomatoes

Atchar recipes

Butter beans with confit tomatoes

1 hour

Spiced black-eyed pea fritters

Beans recipes

Spiced black-eyed pea fritters

15 minutes

Cacio e pepe umngqusho

Beans recipes

Cacio e pepe umngqusho

2 hours

Samp-and-beans lamb curry

Beans recipes

Samp-and-beans lamb curry

1½ hours, plus cooking time for samp and beans

Green ribollita soup and truffle oil

Beans recipes

Green ribollita soup and truffle oil

20 minutes

Spanish inspired baked beans

Beans recipes

Spanish inspired baked beans

1 hour and 15 minutes

Celeriac samp

Beans recipes

Celeriac samp

2 1⁄2 hours

Butter bean cacio e pepe

Beans recipes

Butter bean cacio e pepe

30 minutes

Beans bunny chow

Beans recipes

Beans bunny chow

40 minutes

Buttered bambara with toasted egusi relish

Beans recipes

Buttered bambara with toasted egusi relish

45 minutes

Umngqusho wezambane (samp with potatoes)

Beans recipes

Umngqusho wezambane (samp with potatoes)

2 hours

Iimbotyi (boiled sugar beans)

Beans recipes

Iimbotyi (boiled sugar beans)

2 hours

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Iimbotyi (boiled sugar beans)

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 5 minutes, plus overnight soaking time

Cooking Time 2 hours

Ingredients

2 cups / 360 g speckled beans, soaked overnight
4 cups chicken stock
salt, to taste
2 T canola oil
1 onion, chopped
2 garlic cloves, finely chopped

Method

1. Drain the beans and place in a medium saucepan. Add the stock and salt and bring to a rolling boil. Cook for 1½ hours, stirring occasionally, or until the beans are soft. Add 1 cup water if the cooking liquid runs low.

2. Drain the beans and set aside. Heat the oil in a pan. Gently fry the onion until softened, then add the garlic. Fry for a further 3 minutes, then add the beans. Stir through and check the seasoning.

Find more beans recipes here

Stylist: Khanya Mzongwana
Photographer: Toby Murphy