This gorgeous dish is a true celebration of seasonal ingredients! The secret lies in the tasty creamy sauce that coats the beans.


1 cup red kidney beans; soaked overnight
1 cup speckled beans; soaked overnight
125ml butter beans; soaked overnight
125ml black beans/white kidney beans; soaked overnight
2 cloves garlic; minced
2 vegetable stock cubes
750ml water
Handful fresh coriander; chopped
Salt; to taste
250ml cream


  1. Bring a pot filled with drained beans, garlic, stock and water to a boil over high heat. 
  2. Reduce heat to medium heat and simmer for 1 hour and 30 minutes.
  3. Season with coriander and salt. 
  4. Set pot aside to rest for 30 minutes.
  5. Return to heat and stir in cream.

Disclaimer: Recipe by Hope Malau from Hopeful foods