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 (2 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