Ingredients

Method

• 360 g samp, soaked overnight
• 180 g dried white beans, soaked overnight
• 2 litres chicken stock
• salt, to taste
• 2 large celeriac bulbs, peeled and cut into large dice
• 4 T canola oil
• 1 large onion, diced
• 1 celery, stick, thinly sliced
• 3 cloves garlic, finely chopped
• 1 large sprig thyme
• 1 t white pepper
• 1 bunch celery leaves, thinly sliced
• 3 large shallots, thinly sliced
• 10 sage leaves
• 150 g butter

Method

Ingredients

1. Rinse the samp and beans and place in a saucepan with the stock and salt. Bring to the boil and cook for 2 hours, or until the samp and beans are tender but hold their shape.

2. Add half the celeriac and boil until the celeriac is tender.

3. Heat half the oil in a pan. Gently fry the onion and celery until translucent. Add the garlic and fry for a further minute. Add the thyme and season. Mix the onion-celery mixture into the samp and beans. Season again, if necessary, then stir in the celery leaves.

4. Preheat the oven to 200°C. Place the remaining celeriac on a baking sheet, rub with oil and season. Roast for 15 minutes, or until golden brown and tender.

5. Heat a little oil in a pan and fry the shallots until crisp and golden brown. In the same pan, fry the sage leaves until crisp.

6. To serve, spoon the samp and beans onto a serving platter, then scatter over the roast celeriac, sage and shallots. Melt the butter and spoon over.

Find more beans recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi