Tasty sugar bean stew

SUGAR beans is a common dish in Zimbabwe, particularly at most boarding schools. However, most people do not take or like it after school. Guess what? I am quietly fighting to change that by offering good recipe suggestions. Sugar beans from school tasted bad mostly because it was only boiled in regular water. If you boil sugar beans this way and your soup lacks complimenting ingredients, the end result is a bland dish. . If you are one to garnish, your favourite herb will do. It adds flavour, in addition to making the dish look really appetising. Let us go for it? Ingredients:

◆ Two to four slices bread;

◆ Two tablespoons bread crumbs; ◆ 250g dried sugar beans;

◆ Two whole garlic cloves; ◆ 600ml chicken/ beef stock; ◆ One tablespoon Worcestershire sauce;

◆ Three tablespoons oil;

◆ One small onion, chopped; ◆ Two large tomatoes, grated; ◆ One medium carrot, chopped ◆ Handful green beans, chopped; ◆ One teaspoon salt; and

◆ One teaspoon paprika.

Instructions:

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, half teaspoon 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 bread crumbs. Cook for two minutes.

4. Add tomatoes, the remaining teaspoon of salt and Worcestershire sauce. Simmer for two 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!