Traditional samp and beans
| Recipe By: | Clement Pedro |
| Serves: | 2 |
| Cooking Time: | 2 1/2 hours |
| Cook's Tips: | For a meal-in-one, brown 500 g stewing lamb (shin is best) and add to the water and chicken stock before simmering for 2 hours. |
| Prep Time: | 15 minutes, plus overnight soaking time |
Ingredients
- 200 g Samp
- 2 tbsp Woolworths chicken stock powder
- sea salt, to taste
- 4 Tbsp olive oil, to drizzle
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Soak the beans in water overnight. This is important as it ensures that the beans cook more evenly and don't split or separate from the skin.
- Discard the water, rinse the beans and place in a large pot with the samp.
- Add the water and chicken stock and simmer for 2 hours or until the samp and beans are both cooked, but not too soft.
- Do not stir or it will become excessively starchy, but keep checking to see that the mixture is not sticking to the bottom of the pot and if tthe water begins to run low, add more, but always keep the water level just above the samp and beans.
- As soon as the samp and beans are cooked, stir in the butter and season with salt
- Serve as a side with braai meat or with a such as lamb casserole or oxtail.
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