Soaking Beans

Any of the following soaking methods can be followed:

• Quick soaking: This method is a lot quicker than overnight soaking. Soak beans in warm water and not water at room temperature. Cover beans with water 2 ½ times more than the volume of the beans. Boil the beans for 5 minutes, cover and allow to soak for 1 hour.
• Overnight soaking: Cover beans with 2 ½ times the volume of the beans and soak overnight. Drain and cook.

Cooking

• Drain the water in which the beans soaked. Place beans in a heavy-based saucepan and add boiling water.
• Bring beans to the boil. Reduce heat and simmer, stirring frequently, until beans are soft.
• Add salt to beans after it is cooked. Add 20ml salt per 1kg cooked beans (500g uncooked beans).

These are the recipes the Clover Mamas Afrika tried and tested at the Beginners Cooking & Baking course.

Cook and rate this recipe and you could win great prizes for your kitchen.

500ml uncooked speckled beans, soaked overnight
60ml Clover Mooi River Salted Butter (55g)
60ml sugar
90ml vinegar
30ml water
Salt and pepper to taste

1. Place beans with boiling water, enough to cover, in a heavy-based saucepan. Bring to the boil and simmer until beans are cooked
2. Heat the butter, sugar, vinegar, water and seasoning together in another saucepan. Bring to boil, reduce heat and simmer until sugar has dissolved
3. Add mixture to the beans and simmer until mixture thickens
4. Spoon warm mixture into sterilised bottles and seal

250ml cooked, speckled beans
250ml cooked, samp
30ml mild curry powder
75ml sugar
15ml apricot jam
45ml brown vinegar
125ml water
2ml salt
½ large apple, cored and sliced thinly

4x250ml cooked, speckled beans
4x250ml cooked, samp
120ml mild curry powder
150ml sugar
50ml apricot jam
180ml brown vinegar
500ml water
10ml salt
2 large apples, cored and sliced thinly

1. Mix the beans and samp in a heavy-based saucepan.
2. Mix the curry powder, sugar, jam and vinegar to form a paste.
3. Add the water, salt and apple to the bean mixture and bring to the boil
4. Mix in the curry paste.
5. Reduce heat and simmer covered for 15-20 minutes
6. Serve warm 

750g cooked chicken pieces, de-boned
1 slice brown bread

2 kg cooked chicken pieces, de-boned
2 slices brown bread

1. Follow the bean and samp treat recipe. Add the chicken and brown bread, mix through. Cook for 15 – 20 minutes and serve warm.

Tip: You can use the left over pieces from the golden roast chicken. 

250ml cooked speckled beans
250g minced beef
30ml sunflower oil
1 onion, chopped
1 clove garlic, crushed
1 green pepper, seeded and chopped
½ red pepper, seeded and chopped
5ml ground coriander
2ml ground cinnamon
5ml cumin
2ml dried mixed herbs
7ml chilli powder (or to taste)
2ml oreganum
25ml fresh parsley, chopped OR 7ml dried parsley
2 ripe tomatoes, chopped
1 x 65g can tomato paste
salt and pepper, to taste

4x250ml cooked speckled beans
1kg minced beef
60ml sunflower oil
4 onions, chopped
4 cloves garlic, crushed
4 green peppers, seeded and chopped
2 red pepper, seeded and chopped
20ml ground coriander
10ml ground cinnamon
20ml cumin
4ml dried mixed herbs
30ml chilli powder (or to taste)
4ml oreganum
20ml fresh parsley, chopped OR 30ml dried parsley
6 ripe tomatoes, chopped
2 x 115g can tomato paste
salt and pepper, to taste

1. Heat the oil in a heavy-based saucepan. Add the onion and garlic and sauté until onion is translucent. Add the minced beef and fry until meat is golden brown in colour. Add the peppers, spices and herbs and fry for 2 minutes
2. Add the tomatoes and tomato paste. Reduce heat and simmer for 20 minutes. Stirring occasionally
3. Add the beans and heat through
4. Serve warm with vetkoek or pancakes

To serve:

Instant Vetkoek (see here) OR
pancakes (see here)

1x410g can baked beans in tomato sauce
30ml Clover Mooi River Salted Butter OR 30ml sunflower oil
2 onions, chopped
1 clove garlic, crushed
1 carrot, grated
2 baby marrows, sliced
½ cauliflower, broken into florets
200g green beans, stemmed
4 tomatoes, chopped
10ml dried parsley
salt and pepper, to taste
4 potatoes, peeled and sliced
paprika to taste
125ml grated Clover Cheddar cheese

2x410g can baked beans in tomato sauce
60ml Clover Mooi River Salted Butter OR 60ml sunflower oil
4 onions, chopped
2 clove garlic, crushed
2 carrot, grated
4 baby marrows, sliced
1 cauliflower, broken into florets
400g green beans, stemmed
8 tomatoes, chopped
20ml dried parsley
salt and pepper, to taste
8 potatoes, peeled and sliced
paprika to taste
250ml grated Clover Cheddar cheese

1. Heat the butter in a heavy-based saucepan. Add the onion and garlic and sauté until onion is translucent. Add the remaining ingredients except for potatoes, paprika and cheese. Reduce heat and simmer for 15 minutes.
2. Transfer vegetable and bean mix to an ovenproof dish. Spread the potatoes over the vegetables in a layer. Sprinkle the paprika and cheese over.
3. Bake uncovered in a preheated oven at 180°C for 40 minutes or until potatoes are cooked and the cheese golden brown in colour.
4. Serve warm

Add 1x300g can corned beef when serving 4 (or 2 cans when serving 8) cut into blocks, to the vegetables. Layer the potatoes and cheese.

500g cooked, speckled beans
400ml water
5ml salt
15ml corn flour
25ml sugar
50 ml brown vinegar

Tip:

Fill the sterilised containers with only 2/3 beans and the rest sauce. This ensures that Sousbone have a longer shelf life.

1. Mix the salt, corn flour, sugar and vinegar together until a smooth paste.
2. Place the beans and water in a heavy-based saucepan. Mix the paste into the bean mix. Bring to the boil and mix continuously until mixture thickens.
3. Reduce heat and simmer for 10 minutes.
4. Spoon into sterilised glass containers and seal.
5. Serve as a side dish