Sugar Beans Bunny Chow

Sugar beans also known as Red  Speckled beans has been a firm favourite among South African Indians for many years, more accurately about a 100 years give or take.  These little beauties are packed with B vitamins, potassium, and fibre.  What I love about this meal is that the beans are  cheap and easy to find. With the correct spicing you have a recipe guaranteed for success.  Do make sure, you use my Garam masala recipe as this definitely adds that ??? jeno se quoi to this curry.

Ingredients

1 cup (250ml) Sugar beans boiled until soft
2 large Potatoes peeled and cut in quarters
A glug Olive oil
1 star anise
2 small pieces of cinnamon sticks
1/4 tsp mustard seeds
Pinch fennel seeds
1/4 tsp cumin seeds
1 sprig curry leaves (torn in small pieces)
1 medium onion finely chopped
2 bay leaves
1 Tbsp (15ml) fresh garlic & ginger
1 – 2 Tbsp (15ml-30ml) mixed masala (mild or med)
1 Tbsp (15ml) mild Kashmiri chili powder
1 tsp (5ml) cumin powder
1 tsp(5ml) coriander powder
1/2 tsp turmeric powder
1 1/2 tsp Garam masala divided (garam masala link: https://wp.me/p5WmT0-NE )
1-3 green chilies slit in the centre
3 cups Water (add more or less. Adjust accordingly)
1 tbsp (15ml) tomato paste
1 Loaf unsliced white or brown bread cut into quarters

Let’s cook 🙂  
Clean, rinse and boil the beans until soft and tender – keep aside once cooked
Place the peeled and cut potatoes in a microwave safe bowl. Top up with hot water and microwave for 5 minutes – keep aside
Heat oil in a pot. Toss in the mustard seeds and fennel. As soon as the mustard seeds pop, throw in the curry leaves. Once these splatter – add the onion and cook until light brown.
Spoon in the Garlic & Ginger – fry for 30 seconds
Toss in the mixed masala, chili Kashmiri powder, cumin powder, coriander powder, turmeric powder, and 1 tsp Garam masala – give it a quick mix.
Add the potatoes and green chilies – give it another good mix. Pour in the water – cook until potatoes are 80 percent soft.
Add the beans – give it a good stir. Simmer for 10 minutes then spoon in tomato paste – cook for another 5 minutes until gravy thickens. (Add more water if necessary).
Once cooked – sprinkle the last bit of Garam masala
Scoop out a piece of the inside of the bread, creating a well – add a generous serving of curry. Serve with carrot salad and vinegar chilies