Sides
Dinawa tsa Setswana
Ingredients
- - 300 g (1 1/2 cups) dried sugar beans, soaked overnight and drained
- - 1 litre (4 cups) water
- - 30 ml (2 tbsp) vegetable oil
- - 1 medium onion, chopped
- - 2 medium tomatoes, chopped
- - 1 clove garlic, crushed
- - 5 ml (1 tsp) salt
- - Black pepper, to taste
Method
- Place the soaked and drained beans in a large saucepan with the water.
- Bring to the boil, then reduce heat and simmer, partially covered, for 1 hour, or until the beans are almost tender, topping up with water if needed.
- Meanwhile, heat the oil in a separate pan and saute the onion until soft.
- Add the garlic and tomatoes and cook for 5-6 minutes until softened into a light sauce.
- Stir the tomato mixture into the beans along with the salt and pepper.
- Continue simmering for a further 20-30 minutes, until the beans are fully tender and the sauce has thickened.
- Serve hot as a side dish.
Introduction: Dinawa, dried beans slow-cooked with onion and tomato, are a staple side dish in Botswana, prized for being both filling and affordable.
Cultural Background: Dinawa, dried beans slow-cooked with onion and tomato, are a staple side dish in Botswana, prized for being both filling and affordable. Grown widely in home gardens and small farms across the country, beans provide an important source of protein in everyday meals and are commonly served alongside phaletshe or bogobe as part of a simple, balanced plate.
Tips: Soaking the beans overnight significantly reduces cooking time and improves digestibility. Add salt only once the beans are nearly tender, as salting too early can toughen the skins.
Variations: Stir in a spoonful of peanut butter for a richer, creamier version known in some households as dinawa tsa lerotse when paired with melon. Add chopped morogo in the last 10 minutes of cooking for extra greens. Naturally vegan as written.
Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently in a saucepan over low heat with a splash of water, stirring occasionally.
Nutrition: Approx. per serving: 240 kcal, 12 g protein, 36 g carbohydrates, 6 g fat, 9 g fibre.
FAQs:
Q: Can I use canned beans instead of dried?
A: Yes, use 2 x 400 g cans of drained sugar beans and simply simmer with the tomato mixture for 20-25 minutes, skipping the initial long boil.
Q: What other beans work well in this recipe?
A: Kidney beans or butter beans are good substitutes if sugar beans are unavailable.