Umngqusho is a classic South African bean stew made by briefly cooking canned corn and boiled white beans with onion and red pepper. Leftovers taste even better reheated the next day, so the dish is also enjoyed for breakfast or as a late-night snack.
Sauté the onion and red pepper in cooking oil until softened.
Add the corn and beans and stir to combine.
Add the water, salt and black pepper. Cook over low heat for 10 minutes, until the mixture thickens slightly.
Give it one final stir and serve hot.
Do not leave the mixture too watery; let the sauce thicken slightly so the stew reaches the right consistency. Refrigerate any leftovers and reheat them the next day; the flavors will deepen.
Umngqusho'yu akşamdan yapıp ertesi sabah ısıttım, tatları iyice oturmuştu ve mısırla fasulye güzel bir ikili olmuş.
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