Gadra Barlotti Bean Curry
I have no idea where the name comes from. I discovered on Google that the real name for these white beans with pink hues is Borlotti beans. I have since learned to cook this Gadra Barlotti Bean Curry and has become a firm favourite in our home, especially on those meat free days. When I still lived at home going to the market on a Saturday was a real treat, my mum and dad used to visit the Verulam market which is in Kwazulu Natal, where I was raised. They bought the freshest vegetables at the cheapest prices. These beans cost way too much here in Johannesburg.
Barlotti beans is not so easily found in the supermarkets in Johannesburg. However, Food Lover’s Market and Checkers Hyper do stock loads of the “Indian” veggies. I get really excited when I see the vegetables I grew up eating. It’s amazing how the little things brings us so much joy. With age comes a much greater appreciation for things we took for granted. My kids think I am crazy but one day they will understand.
How to cook Gadra Beans
In South Africa there are literally hundreds of variations to cooking any one dish. My mum cooked this Gadra Barlotti Bean Curry totally differently to the way my mum-in-law cooks it. My mum created a dish, almost like a dry curry and my mum-in-law cooks it like any other bean curry with potatoes and lots of gravy. I prefer my mum-in-laws method as I get to add my most loved veggie to it, potatoes. Once cooked the beans have a creamy texture and a nutty flavour. It is a good source of protein and can be served with roti or rice.
Cooking Time
Gadra Beans does take a long time to cook up here in Johannesburg, due to the high altitude. However, you can speed up the process by pre-cooking the beans in a pressure cooker. It’s how I cooked this dish. If you are living on the coast, it will definitely cook a lot quicker and you won’t need the pressure cooker.
Looking for more meat free dishes, here’s some of my favourties: Yellow Potato Curry with Cumin Green Bean Curry with Coconut Cream Sugar Bean Curry First Published 3 September, 2018 Updated 16 May, 2023 If you loved this, please share!
