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.


  • 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.

Ina's Tip

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.

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