Sweet Sauce Beans

A delicious sweet sauce beans recipe more commonly known as Sousboontjies. This is the short method of making this recipe. I have a long method as well which I called Sousboontjies. You might ask: “Well, why on earth would I want to try the long method if there is a short method?” It’s because the long method tastes a little bit different from the short method. And in general the long method are much tastier. So yes, this Sweet Sauce Beans recipe and the Sousboontjies recipe are exactly the same recipes that are just made in two different ways. It is basically a long and a short version for the same recipe. To sum that up: Sousboontjies = Long Method and Sweet Sauce Beans = Short Method. If you would like to make sweet sauce beans in a tastier way… you can just go to my Sousboontjies recipe.

Note that this method can also be tricky to make since your amounts need to be just right. Heck, I’ve even struggled to get this recipe right. Took me three tries…third time lucky I guess. Furthermore, this short version is for those who are in a hurry or can’t be at home for long periods of time. But if you find you have a lot of time on your hands and want to try a delicious dish…why not try the long method? If all goes well you won’t regret it.

And lastly but not least…you will need the following for this recipe:
  • A bowl to soak your beans in (don’t forget to soak your beans in water the previous night since soft beans cook faster)
  • A pot
  • A kettle
  • A jug or cup

And that’s it. Looks like a much easier list to follow as the one in the long method, right?

Sweet Sauce Beans

Total Time: 1 hour

Serving Size: 2 people

Sweet Sauce Beans


  • 2 cups Sugar Beans
  • ⅓ cup Fructose
  • 2 teaspoons Corn Starch
  • 1 teaspoon Himalayan Salt
  • 1 cup boiling Water


    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.
  1. Cook the beans for 50 to 55 minutes on high in fresh water.1 You’ll have to add a lot of water (approximately 1.5L) since all the water will eventually cook away.2
  2. Add the lid on the pot until it starts to boil (should take approximately 5 minutes) and then place the lid on sideways.3
  3. When the beans are soft, drain the excess water from the pot.
  1. In a jug or cup mix the fructose, corn starch and salt together. Add a drop of water so that the mixture forms a paste.
  2. Add this mixture to the beans.
  3. Add 1 cup boiling water and mix all well together.
    Cooking Again:
  1. Cook the beans again for 5 minutes on high.
  2. Stir the beans almost constantly, especially in the last two minutes.
  3. It is best to serve it immediately but it won’t be a problem if it is left to stand overnight.


1. It will help to add boiling kettle water to cook the beans in since this will speed up the cooking time.

2. Check from time to time to make sure there are still enough water in the pot otherwise your beans will start burning.

3. Keep a close eye on the pot at this stage since it boils over very easily.

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