When my parents first built their house, they put a fence around the house. It was the cheaper option compared to the durawall ( a wall made with concrete walls) which offers more privacy and security. To make up for this lack of privacy, my father planted a vine that covered the car canopy and also a luffa plant. This thing here
Image from https://www.apieceofrainbow.com/grow-natural-sponge-luffa/
Needless to say, we never ran out of luffas! Not be outdone my mother planted a butter bean plant. In the end, we had our privacy and an endless supply of luffas and butter beans.
It has been years since I ate butter beans. I saw them in the shop last week and bought them. I combined them with boerewors to make a stew.
Even though this recipe calls for butter beans, you can use whatever you have at hand. Everything else you should have in your house.
Boerewors and butter beans
Ingredients
- 1 tablespoon olive oil
- 1 lb boerewors sausage
- 1 medium white onion diced
- 2 garlic cloves crushed
- 2 medium carrots diced
- 1 14 oz tin chopped tomatoes
- 1 tablespoon tomato paste
- 1 cup chicken or vegetable stock
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian mixed herbs
- 1 14 oz tin butter beans drained
Instructions
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Heat the oil in a large skillet. Add the sausages and fry gently for 5-6 until they start to brown. Remove the sausages from the pan and set aside.
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In the same pan, add the onion and fry for 2-3 minutes until it starts to soften. Add the garlic and carrots and cook for another couple of minutes.
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Add the tinned tomatoes, tomato paste, stock, paprika and mixed herbs. Stir well before adding the sausages back into the pan.
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Cook on a low-medium heat for 15 minutes.
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Add the butter beans and cook for a further 5 minutes until the beans have warmed through.
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Serve immediately with sadza or rice.
This is perfect for breakfast, lunch or supper.
