Sousboontjies - caramelized butter bean salad
Recipe type: Salad
  • 1 cup dried large lima beans
  • water for soaking
  • 2½ (approximately) + ¼ cups water
  • ½ cup sugar
  • ⅛ teaspoon cream of tartar
  • ½ cup malt or red wine vinegar
  • ¾ teaspoon salt
  1. Rinse and sort the beans.
  2. Place them in a large bowl or saucepan, cover liberally with cold water and set aside to soak for 6-8 hours or overnight.
  3. Rinse the soaked beans well under cold running water.
  4. Place in a large, heavy-based saucepan with 2½ cups water. Bring to the boil and simmer for about an hour until the beans are soft. Add a little water if necessary.
  5. When the beans are almost done, put the sugar, cream of tartar and ¼ cup of water in a small heavy-based saucepan.
  6. Slowly bring to the boil while stirring, until the sugar has dissolved.
  7. Keep it at a rolling boil without stirring for 8-10 minutes until it changes color - to light brown. Watch carefully as it can easily burn.
  8. Remove from the heat and very carefully stir in the vinegar. Watch out as it will splatter! Mix until evenly combined.
  9. Add to the beans, together with the salt, and mix well. Set aside to cool before adjusting the consistency by either mashing a few more beans or adding a little water.
  10. Serve cold.
Recipe by Cape Point Press at