Another budget beater in these tough times:

INGREDIENTS

• 200 grams dried sugar beans
• 30 milligrams butter
• 30 milligrams sugar
• 30 milligrams water
• 60 milliliters brown vinegar
• 2 milligrams salt

METHOD

Soak the beans overnight in cold water to cover. Drain, and cover with fresh water in a saucepan and cook for about 30 minutes, or until tender. Drain, add the remaining ingredients and simmer for 10 minutes. Serve hot as a vegetable or cold as a salad. The beans can also be packed into jars, sealed, sterilized and stored. Store in the refrigerator once opened.