Boerewors and butterbean stew

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I recently purchased Zola’s new cookbook and I wasn’t quite sure what recipe to try out first, they were all screaming at me to try them out.

I had taken out  a coil of boerewors to defrost the night before and it was just sitting there on the sink waiting to be used when I came across a recipe that required wors and I did just happen to have some sweet potatoes that were nearing their best before date… hint hint time to put them to good use. I hate throwing away spoilt food.

I guess I should have read the recipe through before attempting to make this dish so close to lunch time because the prep is a killer.

First things first, you have to remove the wors casing, I have never done this in my life, a bit time consuming seeing as it kept breaking every couple of pulls, a lot of back bending over the kitchen sink with everyone screaming to ask how much longer till lunch time. Once all the casing was removed it was all smooth sailing.

This is an adaption of her recipe.

Ingredients:

  • 1 x coil boerewors, casings removed and chopped into smaller pieces.
  • 2 x onions, finely sliced.
  • 2 x tbsp. dried thyme.
  • 2 x cloves garlic, finely chopped.
  • 1 x 400g can tomatoe and onion mix.
  • 1 x tbsp. sugar.
  • 1 x cup chicken stock.
  • 1 x 410g can butterbeans, drained and rinsed.
  • 2 x medium sweet potatoes, peels and cut into chunks.
  • Pepper and salt to season.

Method:

  • Heat some oil in a pan and evenly brown the boerewors, drain on a paper towel and set aside.
  • In a pot, heat some oil.
  • Add the onions and saute till transparent.
  • Add the garlic, thyme, sugar, seasoning and tomatoe mix, give it a good stir.
  • Add the stock and stir again to combine everything.
  • Allow the mixture to come to the boil.
  • Add in the boerewors, sweet potatoes and butterbeans, cover and allow to cook till the sweet potatoes are soft.
  • You can add more stock if the food starts to stick.

Tell me what you think of this recipe