Sousboontjies

Rinse the dried sugar beans under cold running water and place in a large pot, covering with water by about 2 inches. Bring to a boil over high heat for 2 minutes, then remove from heat and let soak for 1 hour.

Drain the soaked beans, discard the soaking liquid, and return the beans to the pot with fresh water (approximately 1 quart or equivalent to the water measurement). Bring to a boil over high heat.

Reduce heat to medium-low and simmer the beans for 60-75 minutes until they are completely tender but still hold their shape. Stir occasionally to ensure even cooking.

In a small bowl, mix the cornflour with 3 tablespoons of cold water until smooth and lump-free to create a slurry.

Slowly pour the cornflour slurry into the simmering beans while stirring constantly to prevent lumps from forming. Stir for 2-3 minutes until the mixture thickens slightly.

Add the sugar, vinegar, and salt to the beans and stir well to combine. Taste and adjust seasoning as needed.

Simmer for an additional 5-10 minutes to allow the flavours to meld and the sauce to reach the desired consistency.

Season with white pepper to taste and transfer to a serving dish. Serve hot as a side dish.