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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.
Samp with Beans
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You Will Need:

Main Dish
  • 1 cup (250 ml) beans - sugar beans are most commonly used
  • 2½ 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
Main Dish
  • 1 cup (250 ml) beans - sugar beans are most commonly used
  • 2½ 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

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.

Method:

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.

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.
Samp with Beans

You Will Need:

Main Dish
  • 1 cup (250 ml) beans - sugar beans are most commonly used
  • 2½ 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
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.

Method:

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.

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