Samp and beans

Samp and beans

Recipe and styling by Robyn Timson Moss
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart

Samp and beans

Serves: 6
Cooking Time: 2 hrs

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

Serve the samp and beans warm, garnished with the fresh flat-leaf parsley.

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