- 175 g sugar beans
- 175 g kidney beans
- 165 g samp
- +/- 1 1⁄2 litres water
- 1 medium-sized onion, roughly chopped
- 2 T butter
- 1 t ground turmeric
- 2 t curry powder or masala
- 2 t mixed dried herbs
- ½ cup lard (animal fat or Holsum)
- sea salt, to taste
- 1 litre cream
- 3 T grated Parmesan
- freshly ground black pepper, to taste
1. Place the beans in a bowl of lukewarm water and soak overnight. This removes impurities and also speeds up the cooking process. Drain and discard the water.
2. Place the beans, samp and water in a large saucepan (the samp and beans will triple in size when cooked), and place over a medium heat. Make sure the water is about 3 times the quantity of the beans and samp.
3. Simmer for about 11/2 hours, stirring occasionally.
4. In a separate pan, fry the onion in the butter until translucent and soft, then add the spices and herbs. Pour the mixture into the samp and mix well.
5. Simmer for a further hour, stirring regularly it to prevent it from burning at the bottom. If the water evaporates completely, add a bit more. Stir in the lard and salt. Test if the samp is ready by tasting it. The beans should be cooked through.
6. In a separate saucepan, simmer the cream and Parmesan and spoon in about half of the cooked samp and beans. Stir and asses the texture. Slowly add more of the samp and beans more until you get a thick risotto-like creaminess. Taste and season if necessary. Serve immediately.
Cook’s note: If you have any samp and beans leftover once you’ve reached the desired consistency for your ‘risotto’, add them to salads, or freeze, for the next time you make this dish.