Samp and beans cooked as simply as ever, finished with a knob of salted butter. Delicious with a stew or as a satisfying dinner.
- 360 g samp
- 200 g dried speckled beans
- 1 1/2 litres chicken or vegetable stock
- sea salt and freshly ground black pepper, to taste
- 1/2 cup vegetable oil
- 1 large carrot, diced
- 1 large onion, roughly chopped
- 2 sticks celery, diced
- 3 cloves garlic, minced
- 1 T paprika
- 100 g salted butter or lard
1. Place the samp and beans in a saucepan, top with the stock, add salt and bring to the boil. Skim the foam off the surface at intervals. The samp and beans should be cooked through but still retain their shape in 2½ hours.
2. Heat a pan and add half the vegetable oil. Sauté the carrot, onion, celery and garlic and season with the paprika, salt and pepper. Fry for a further 5 minutes or until the vegetables are slightly caramelised.
3. Stir through and tip the vegetables into the samp. The samp should be thick and rich. Stir through the butter or lard and simmer on a low heat for 5 minutes. Remove from the heat and serve warm.
Photograph: Toby Murphy