- 250 ml samp
- 250 ml dried black-eyed beans
- 2 T clarified butter (or duck fat)
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 red chilli, finely chopped
- 3 garlic cloves, finely chopped
- 2 T curry powder
- 1 t coriander seeds
- 1 t cumin seeds
- 3 curry leaves
- 1 t cardamom, crushed
- 375 ml warm chicken, beef or lamb stock
Soak the samp and black-eyed beans seperately in cold water overnight. Drain and rinse thoroughly to remove the starch.
Place the beans in a saucepan, cover with water and bring to a boil. When cooked - it should take between 45 minutes and 1 hour - drain and set aside.
Heat the clarified butter or duck fat in a large frying pan over a medium heat. Add the onion and sauté for 2–3 minutes. Add the red pepper, chilli and garlic and sauté for a further 2–3 minutes.
Add all the spices and cook until fragrant. Stir, using a wooden spoon, to coat the vegetables and scrape the bottom of the pan to make sure the spices don’t burn.
Add the samp to the pan and stir until all the kernels are covered in the spices. Toast the samp for 1–2 minutes to develop the nutty flavour.
Deglaze the pan with ½ cup stock. Stir and scrape the spices off the bottom of the pan. When thoroughly deglazed, add another 1 ½ cups of stock, cover with a lid and simmer for 10 minutes.
Stir and add the remaining stock. Cover and cook for a further 10–15 minutes, checking the amount of liquid from time to time. If the samp is not cooked but all the liquid absorbed, add water and continue cooking.
When the samp is cooked but still holds its shape, stir in the black-eyed beans and heat through. Serve immediately.
Cook's note: This is a twist on traditional samp and beans that makes a great main dish with fried onions or as a side for a hearty oxtail stew or beef casserole.