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South African Beans and Sweet Corn

This sweet and savory dish is best served hot on a chilly evening in the fall. Essential to the flavor of this recipe are the Honey beans. The sweetness of the honey beans and the corn paired with the savory seafood flavor of crayfish and Maggi cube are a comforting combination.

This side dish can be made with any combination of honey beans (oloyin beans or ewa oloyin), black eyed peas, and/or African Red beans.

This dish is pescatarian, and can be made vegan by omitting the bouillon cubes and crayfish. Feel free to swap these out for other savory flavors!

Tip: To reduce cooking time, try using an instant pot or pressure cooker.

Source: Adapted from Olu Olu Catalogue Cookbook


1 c. African red beans

1 c. black eyed peas

1 c. honey beans

3 c. sweet corn

⅛ c. palm oil (Add more if needed)

1/2 onion, chopped into small cubes

4 cloves garlic, minced

2 tbs. ground crayfish (Optional)

2 bouillon cubes (Knorr or Maggi)

3 t. salt (to taste)

3 t. dried chilli (to taste)

3 t. sugar (to taste)


1. Par-boil your beans and allow to soak in water for a few hours beforehand if possible.

2. Rinse beans and add them to a large pot with 5-6 cups of water.

3. Once the water starts to boil, add in the beans and cook over medium-low heat for 45 mins - 1 hour or until most of the water has been absorbed. If there is excess water, pour it off but allow some liquid to still remain.

4. Add in the palm oil, onion, garlic, bouillon cube, salt, chili, sugar, and crayfish. Simmer for 10-15 mins.

5. Add in the corn and simmer for another 10 mins. Set aside to rest for 5 minutes, then serve.