200 g (7 oz) / 250 ml (1 cup) dry sugar beans
500 ml (2 cups) water
340 g (12 oz) / 500 ml (2 cups) corn rice
60 g (2½ oz) / 60 ml (4 T) butter / margarine
salt to taste
pepper to taste
Place the sugar beans in a bowl and cover completely with water. Soak overnight. Drain.
In a saucepan, heat the water until it boils, add the beans and cook for 1 hour.
Add the corn rice, top up with water if necessary and cook gently for a further 1 hour.
Stir in the butter / margarine and season with salt and pepper to taste.
Serves 4 - 6.
country : Lesotho
course : side dish
source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine