Samp with Beans
Many people scorn traditional samp and beans as “poor man’s food,” but if prepared properly, it is a nutritious and tasty dish.
YOU WILL NEED
- 1 cup (250 ml) beans - sugar beans are most commonly used
- 2 ½ cups (625 ml) samp
- 8 cups (2 litres) water
- 2 T (30 ml) Ina Paarman's Vegetable Stock Powder
- 2 - 3 T (30 - 45 ml) butter
- Ina Paarman's Vegetable Spice to taste
Cover the samp and beans with a generous layer of hot tap water and leave to soak overnight or for at least 4 hours. Drain off soak water.
Add the 8 cups of water to the drained vegetables, add the Vegetable Stock Powder and simmer until done on the stove top. Alternatively simmer in a slow cooker or in the oven, lid on, at 100°C for 4 – 5 hours.
Add the butter, mash lightly, taste for seasoning, and season with Vegetable Spice.
If you have a hay box, after boiling for 1 hour, transfer boiling pot into the box and leave for 6 hours or preferably overnight.