- 300 g samp
- 200 g dried black-eyed beans (or cowpeas)
- 2 T canola oil
- 1.5 kg beef shortrib
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 6 carrots, peeled and cut into chunks
- 6 T parsley, chopped
- 2 - 3 cups beef stock
- Sea salt and freshly ground pepper, to taste
- For the spicy grilled tomato sauce:
- 500 g small tomatoes
- Olive oil, to moisten
- Smoked Maldon salt, to taste
- Smoked Spanish paprika, to taste
- Crushed chillies, a pinch
Soak the samp and beans separately in lots of water overnight. Drain and rinse. Place in separate saucepans, cover with water, bring to a boil and cook for a few minutes. Reduce the heat. Half-cover with the lids to allow steam to escape.
Simmer, covered, for 45 minutes to 1 hour for the beans, and 1 1⁄2 hours or longer for the samp. If necessary, add more boiling water from time to time. Once tender, drain and season to taste.
Heat the oil in a large pan and brown the ribs in batches. Remove and season to taste.
In the same saucepan, gently soften the onion, adding a little oil if necessary. Stir in the garlic. Return the browned ribs to the saucepan. Add the carrots, half the parsley and the samp and beans.
Pour in enough beef stock to just cover the ribs and season to taste. Bring to a simmer, then cover and reduce the heat. Cook for 2 hours or until very tender. Check the seasoning.
To serve, ladle the tomato sauce over each serving and sprinkle with the remaining parsley.
To make the tomato sauce, moisten the tomatoes with oil. Slide under a hot grill and cook for 5 minutes, or until starting to char and burst. Season to taste with the salt, paprika and chillies. Blitz to form a sauce.
Cook's note: If you’re using dried red speckled or sugar beans rather than black-eyed beans, cook them with the samp if you like.