This traditional Samp and Beans recipe is a hearty, comforting South African dish that’s perfect for a satisfying family meal.
Slowly simmered until tender, the samp absorbs the rich, earthy taste of the beans, creating a wholesome, nutrient-packed dish. It’s traditionally enjoyed as a standalone meal or as a side to complement grilled meats or stews. Whether you’re craving a taste of home or exploring South African cuisine, this dish is sure to hit the spot!
Samp and beans
Ingredients
- 500g samp
- 350g dried sugar beans
- 1,5L (6 cups) chicken/beef/vegetable stock
- splash water (optional)
- 2 tbsp sunflower oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 100g butter
- handful fresh thyme sprigs, chopped
- 1 x 410g tin chickpeas, drained and rinsed
- salt and freshly ground black pepper, to taste
- fresh flat-leaf parsley, to garnish
Instructions
Rinse the samp under running water, then transfer to a large pot (with a lid, for later use). Add the dried sugar beans and stock. Simmer, covered, over low heat until the samp is tender, 1 – 1½ hrs. If the mixture becomes too dry, top it up with a splash of water. Once cooked, the mixture should have a thick, porridge-like consistency.
While the samp is cooking, heat the sunflower oil in a medium saucepan. Add the onion and garlic, and sauté over medium heat until the onion is soft and translucent, about 10 minutes. Remove from heat and set aside.
Once the samp and sugar beans are cooked, add the onion mixture, butter, thyme and drained chickpeas. Mix until well combined, then season to taste.
Serve the samp and beans warm, garnished with the fresh flat-leaf parsley.
ALSO SEE: Traditional curried chicken stew with samp and beans
Recipe and styling by Robyn Timson Moss
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
