Traditional samp and beans

Traditional samp and beans

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

  • 200 g dried black-eyed peas
  • 200 g samp
  • Water, enough to just cover the samp and beans in the pot
  • 2 T Woolworths chicken stock powder
  • 1 T butter or olive oil
  • Sea salt, to taste

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.

Cook’s note: For a spicier option fry a chopped onion in canola oil until softened, add 2 t curry powder and cook for 2 minutes before stirring into the samp and beans.

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.

Discover more South African foods here

Clement Pedro Recipe by: Clement Pedro
View all recipes

As Abigail Donnelly’s right-hand man, Woolworths TASTE’s Food Assistant strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

Social Media

Related Recipes

Comments

  • default
    Stephanie
    August 14, 2015

    Would I be able to make this dish in my slow cooker? I love Samp and Beans, but I never have a chance to actually make it, but I’ve been making the most divine stews, etc. in my slow cooker, and I was wondering I would I be able to do this dish with this pot? Would I still need to soak the beans over night? or could I just throw the samp and beans in as is? What would be your suggestion?