1
Sauté the base
5 minCook the onion and red pepper in the oil until soft.
Legumes
Umngqusho is a classic South African legume stew made by quickly cooking canned corn and boiled white beans together with onion and bell pepper. Leftovers taste even better reheated the next day, which is why it is also enjoyed at breakfast or as a late-night snack.
Step by Step
How to make it?
2
Add the corn and beans
3 minAdd the corn and beans and stir to combine.
3
Simmer
10 minAdd the water, salt and black pepper and simmer over low heat for 10 minutes, until the mixture thickens slightly.
4
Stir and serve
2 minGive it a final stir and serve hot.
Reminder
Do not leave the mixture too watery — let the sauce reduce a little so the stew thickens properly. You can store leftovers in the fridge and reheat the next day, when the flavours deepen even more.
Editor's Note Editörün Notu
You can use green pepper instead of red; the stew will be slightly less sweet but the texture stays the same.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
4.3
3 reviews
%100 recommend it
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E
Umngqusho'yu akşamdan yapıp ertesi sabah ısıttım, tatları iyice oturmuştu ve mısırla fasulye güzel bir ikili olmuş.
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