Recipe and styling by Robyn Timson Moss
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
Samp and beans
- 500g samp
- 350g dried sugar beans
- 1,5L (6 cups) chicken/beef/vegetable stock
- splash water (optional)
- 2 tbsp sunflower oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 100g butter
- handful fresh thyme sprigs, chopped
- 1 x 410g tin chickpeas, drained and rinsed
- salt and freshly ground black pepper, to taste
- fresh flat-leaf parsley, to garnish
Rinse the samp under running water, then transfer to a large pot (with a lid, for later use). Add the dried sugar beans and stock. Simmer, covered, over low heat until the samp is tender, 1 – 1½ hrs. If the mixture becomes too dry, top it up with a splash of water. Once cooked, the mixture should have a thick, porridge-like consistency.
While the samp is cooking, heat the sunflower oil in a medium saucepan. Add the onion and garlic, and sauté over medium heat until the onion is soft and translucent, about 10 minutes. Remove from heat and set aside.
Once the samp and sugar beans are cooked, add the onion mixture, butter, thyme and drained chickpeas. Mix until well combined, then season to taste.
Serve the samp and beans warm, garnished with the fresh flat-leaf parsley.