Spiced Bean and Potato Corned Beef Sishebo

Prep 10 Mins, Cook 150 Mins, 10 Ingredients, Serves: 4


  • 1 cup (250 ml) Sugar Beans
  • 1 onion - chopped
  • 1 tsp (5 ml) Rajah Medium Curry Powder
  • 3 Tbsp. (45 ml) Sunflower oil
  • 500 g Potatoes peeled and cubed
  • 2 cups (500 ml) McCain’s Frozen Mixed Vegetables
  • 1 packet Knorr Curry Vegetable Soup
  • 2 cups (500 ml) water
  • 1 tin corned meat, chopped
  • 4 Tbsp. (60 ml) freshly chopped dhania or parsley (optional)


  • Boil the sugar beans in plenty of unsalted boiling water for about 2 hours until soft. Drain and set aside.
  • Fry the onion and Rajah Medium Curry Powder in oil until the onion is soft.
  • Add the potatoes and continue to fry until they are beginning to turn golden.
  • Add more oil if needed.
  • Once the potatoes are nearly cooked, after about 15 minutes add the cooked sugar beans, McCain’s Frozen Mixed Vegetables, Knorr Curry Vegetable Soup and water and simmer for 10 minutes, adding extra water if needed
  • Lastly, add the corned meat and heat through. Stir in fresh herbs and serve.