A hearty dish that cooks tender sugar beans and maize meal into a thick, satisfying porridge.
Place the beans in a large bowl, cover generously with cool water, and soak overnight. Drain and rinse them before cooking.
Add the beans and 6 cups fresh water to a heavy pot. Bring to a boil, skim any foam, then reduce to medium-low and simmer for 50 to 60 minutes until completely tender.
Check the liquid level as the beans cook and add the remaining water when needed. The beans should stay covered and finish with about 4 cups of cooking liquid in the pot.
Season with the salt. Sprinkle the maize meal into the simmering beans in a slow, steady stream while stirring firmly to prevent lumps.
Reduce the heat to low and beat the mixture with a sturdy wooden spoon for 3 to 5 minutes until smooth, thick, and evenly flecked with beans.
Cover and cook for 15 to 20 minutes, stirring every few minutes so the base does not scorch. Add hot water a little at a time only if the porridge becomes too stiff to stir.
When the maize meal tastes cooked and the porridge pulls cleanly from the sides of the pot, remove it from the heat. Rest covered for 5 minutes, then serve warm with leafy greens or a savory stew.
Soak the beans overnight for even cooking. Sishwala should be thick enough to hold its shape on a spoon, but a little hot water can loosen it if needed. Nutrition values are estimates per serving for six equal portions, including the listed greens. Maize-meal brand, bean variety and portion size will change the values. Additional stew, oil or seasoning is not included.
6 servings
1 portion (1/6 of recipe, including greens)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.