This post was written by Phindile Jane Tsela, third place winner of the LovePulses Product Showcase Virtual Competition.

Pulses are part of my diet almost daily. They are an affordable and an alternative low-fat source of protein, fibre, vitamins and minerals. Pulses contribute towards one’s recommended five portions of fruit and vegetables. Just ½ a cup of beans per day reduces cholesterol, manage hunger and provide a sustainable source of proteins.

In 2013 the United Nations declared that 2016 will be the International Year of Pulses. The International Year of Pulses, or “IYP”, is an opportunity for pulses to take centre stage and for people around the world to learn more about the importance of adding pulses to their diets.

In celebrating the IYP 2016, a Food Technologist from Malkerns Research Station - Swaziland, has come up with an innovative way of making pulses part of a diet for the whole family. A new mouth- watering BEAN JAM has been developed. People from all walks of life, who attended the Food Expo at Mavuso Trade Centre, tasted and appreciated the unique bean product and more than 1000 pamphlets on bean jam recipe were distributed to the public.

The Bean Jam ……Oh it’s so delicious, light brown in colour, sweet and smooth – and it is love at first taste for everyone, it’s a big hit!

It creates an interesting sweet taste to non-bean lovers especially children. It is indeed a sweet protein paste. Just a little change from the norm – boiled, stewed as a relish to paste in bread with beany sweet taste.

At the Pan-African Grain Legume and World Cowpea Conference held in Livingstone, Zambia (2016) more than 400 Delegates flocked to the CIAT/PABRA stand to taste the amazing bean jam, including the Zambian Minister of Agriculture, the honourable Given Lubinda MP.

The more versatile beans are, the more they will be eaten. Remember variety is the spice of life.

Bean Jam Recipe

2 cups cooked mashed beans

2 cups white sugar

125ml lemon juice

4 cups water


  • Mix mashed beans with water and bring to boil
  • Remove from heat, add sugar and lemon juice then stir until the sugar is dissolved
  • Return to heat and boil until a setting point is reached
  • Remove scum as it forms
  • Fill to prepared bottles/jars