Sugar Bean Sauce

A lovely sugar bean sauce, with a hint of curry that is extra delicious when served over rice or bulgar wheat. A cool thing about this sauce is that it doesn’t have to be eaten as a sauce. You can eat it as a dish all by itself as well.

This sauce won’t burn your mouth but will just leave a little bit of a tingling feeling. However, if you like food that set your mouth on fire then you can just add cayenne pepper. I hope it will do the trick. I don’t like food that burns my mouth so unfortunately I’m not going to test taste this sauce with cayenne pepper. Sorry. So if you add some cayenne pepper don’t be shy and let me know how it tastes? Super interested to know.

Sugar Bean Sauce

Total Time: 1 hour

Serving Size: 2 people

Sugar Bean Sauce

Ingredients

  • 1 ½ cups Sugar Beans/Speckled Beans
  • 1 Onion
  • 1 Green Pepper1
  • Olive Oil for frying
  • 1 tablespoon Lemon Juice
  • ½ tablespoon Healthy Soy Sauce
  • 2 tablespoons Fructose
  • 1 teaspoon Paprika
  • ¾ teaspoon Himalayan Salt
  • ¼ teaspoon Nutmeg Powder
  • ¼ teaspoon Crushed Garlic
  • ¼ teaspoon Turmeric
  • ¼ teaspoon Cumin
  • 70g tin Tomato Paste
  • 1 ½ cups Boiling Water

Instructions

    Soaking Overnight:
  1. Soak the beans overnight in 5 cups of water.
    Cooking the beans:
  1. Drain the water from the soaked beans and cook them until they are soft.
    Cutting & Frying:
  1. Cut the onion and green pepper into small pieces.
  2. Fry the onion and green pepper pieces in a little bit of olive oil on high heat.
  3. Add the lemon juice and soy sauce to the pieces when they begin to sizzle.
  4. Fry the pieces for a little longer and then add all of the following ingredients: fructose, paprika, salt, nutmeg powder, crushed garlic, turmeric and cumin.
  5. Fry the mix until it has a nice brown color.
    Adding all:
  1. Drain the excess water from the cooked beans.
  2. Add the beans to the fried mixture.
  3. Add the tomato paste and the 1 ½ cups boiling water.2
  4. Cook all together for approximately 10 minutes on high, or until sauce thickens. Stir regularly.

Notes

1. You can use red or/and yellow pepper instead of green pepper.

2. It must be fresh water and not the water you cooked the beans in.

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