Ingredients

Method

• 300 g red speckled beans
• 200 g samp
• 3 cups water
• 1 T brown onion thickener

Method

Ingredients

@wwtaste What’s your secret to making the best-ever samp and beans? For @Emma Nkunzana, it’s her mom’s trick of adding brown onion thickener, which makes the final dish super creamy. Mom’s creamy samp and beans Serves 4 EASY GREAT VALUE Preparation: 5 minutes Cooking: 2-21/2 hours 300 g red speckled beans 200 g samp 3 cups water 1 T brown onion thickener 1 Soak the beans and samp overnight. Once soaked, rinse until the water runs clear. 2 Place the samp, beans and water into a saucepan and bring to the boil. Cover and reduce the heat to a simmer. Take care that the beans are not losing too much liquid and sticking to the pan. If this happens, top with water until the beans are just covered. 3 After about 90 minutes add the brown onion thickener and stir through. 4 Book for a further 20–30 minutes. By this stage the samp should be the desired creaminess and texture. Serve as is or as a side dish. #samp #umngqusho #southafrica #easyrecipes ♬ Happy Summer - Vin Music

1. Soak the beans and samp overnight. Once soaked, rinse until the water runs clear.

2. Place the samp, beans and water into a saucepan and bring to the boil. Cover and reduce the heat to a simmer. Take care that the beans are not losing too much liquid and sticking to the pan. If this happens, top with water until the beans are just covered.

3. After about 90 minutes add the brown onion thickener and stir through.

4. Cook for a further 20–30 minutes. By this stage the samp should be the desired creaminess and texture. Serve as is or as a side dish.

Find more South African recipes here. 

Videography: Kevasahan and Jess
Photographs: Shavan Rahim