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Dinawa tse Pshatlehileng (Mashed Sugar Bean Stew)

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10 minutes plus overnight soaking
Prep
90 minutes
Cook

Ingredients

  • 300 g (1 1/2 cups) dried sugar beans, soaked overnight
  • 1.2 litres (5 cups) water
  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tsp curry powder (a common regional addition)
  • 1 tsp salt
  • 1/2 tsp black pepper

Method

  1. Drain and rinse the soaked beans, then place in the pot with the fresh water.
  2. Bring to a boil, skim any foam, then reduce heat and simmer covered for 60–75 minutes until very tender.
  3. In a separate pan, heat the oil and soften the onion for 4 minutes, then add the tomatoes and curry powder and cook until pulpy.
  4. Stir the tomato mixture into the beans along with their cooking liquid.
  5. Simmer uncovered for 15–20 minutes, using a potato masher to crush about a third of the beans to thicken the stew.
  6. Season with salt and pepper and simmer 5 more minutes before serving hot, traditionally with papa.

Introduction: Sugar beans, grown widely in Lesotho's arable lowlands, are simmered slowly until soft and partly mashed into a thick, savoury stew.

Cultural Background: Sugar beans, grown widely in Lesotho's arable lowlands, are simmered slowly until soft and partly mashed into a thick, savoury stew. It is an affordable, protein-rich midday dish especially common during Catholic fasting periods and among rural households where meat is reserved for special occasions.

Tips: Soaking the beans overnight cuts the cooking time significantly and improves digestibility. Mash only part of the beans — the mix of whole and crushed beans gives the best texture.

Variations: Diced pumpkin or potato is sometimes added in the last 20 minutes of cooking to stretch the dish further. A pinch of chilli is added in some households for extra warmth. Already vegetarian and vegan as written.

Storage: Refrigerate up to 4 days in an airtight container; also freezes well for up to 3 months.

Reheating: Reheat gently on the stovetop with a splash of water, stirring to loosen the thickened stew.

FAQs:

Q: Do I have to soak the beans?

A: Soaking is strongly recommended; unsoaked beans can take over 2 hours to soften.

Q: Is this dish spicy?

A: No, it is mild and savoury; add fresh chilli if you prefer more heat.

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