About 2 x 250 ml jars
1 x 410 g tin sugar beans (DON’T DRAIN)
50 ml white sugar
100 ml white vinegar
10 ml salt
3 ml fine black pepper
50 ml butter (48 g)
In a pan on stove, pour the sugar beans and liquid. Add rest of ingredients, put lid on and simmer on low heat for 30 minutes – it must be saucy, not too thick, not too thin. Fill sterilized jars and keep in fridge.
Adapted by Alma Pretorius from Barbara Joubert, Sarie Magazine
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