A delicious Sousboontjies recipe that can be translated to read: Sweet Sauce Beans recipe. This is the long way to make this recipe. I have a short method as well which I called… (you guessed it!) Sweet Sauce Beans. I have to warn you though that the short method doesn’t taste as great. Don’t get me wrong…the short method is also delicious but the long method just goes the extra mile. But yes, this Sousboontjies recipe and the Sweet Sauce Beans recipe are exactly the same recipes that are just made in two different ways. So if you would like to make Sousboontjies in a quicker way… just go to my Sweet Sauce Beans recipe. To sum that up: Sousboontjies = Long Method and Sweet sauce Beans = Short Method.

Before making this Sousboontjies recipe there are some very important things you should know:
  1. You will need a slow cooker/crock-pot for this recipe.
  2. You will have to soak the beans in water the previous night.
  3. When you cook the beans you should preferably be at home to check on them from time to time. However, if you can’t be at home the next day you can let the beans cook overnight for 10 hours on low in the slow cooker.
  4. If you went for the 10 hours on low option you will unfortunately still need to be at home for an hour the next day to stir them every 15 minutes.
History of this Recipe

My mother use to make this recipe once in a while when I was younger. It used to be one of my favourite dishes. Once I got my own kitchen I just had to make this recipe for myself but didn’t know how. So I texted my mom and asked her what I should do. I made it and it came out delicious. Once we turned vegan I just had to replace the sugar with fructose and the table salt with Himalayan salt.  There actually really isn’t much of a difference. Unfortunately I think I made this recipe a few times too many now. Don’t go overboard like I did!


Cook Time: 7 hours

Serving Size: 2 people



  • 2 cups Sugar Beans
  • ½ cup Fructose
  • 1 tablespoon Corn Starch
  • 1 teaspoon Himalayan Salt


    Soaking Overnight:
  1. Soak the beans overnight in 5 - 7 cups of water.
  2. Drain out the water from the beans on the next day.
    Slow Cooker:
  1. Add the beans to the slow cooker and cover them with water.1
  2. Let the beans cook for approximately 6 hours on high in the slow cooker.
    Adding the other ingredients:
  1. In a cup mix the fructose, corn starch and salt together. Add a drop of water so that the mixture forms a paste.
  2. Add the mixture to the beans and stir.
  3. Stir the beans every 15 minutes for an hour (still on high).
  4. The beans should be ready to eat now.


1. The beans must just-just be covered with water. Don’t add too much water.

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