Isitambu (Samp & Beans)

Pasta

Salad

Baking

Sweet

Beef

Chicken

Lamb

Pork

Ingredients

Serves 6-8

4 cups dried samp
1 ½ cups dried sugar beans
3 bay leaves
4 sprigs thyme
1 vegetable stock cube (optional)
50g salted butter
Salt to taste

Instructions

Place the dried samp and beans into a bowl, then cover with cold water and leave to soak overnight (or for a minimum of 3 hours).

Rinse the soaked beans well under running water, then place into a pot along with the bay leaves and thyme,

Cover with cold water, then place on the stove on high heat to bring to the boil – DO NOT ADD ANY SALT AT THIS POINT (salt will toughen the beans).

Once boiling, cover with a lid, then turn down to a simmer, and simmer gently for 2 hours or until the samp is tender.
You may need to top up with water during the cooking time so that the mixture doesn’t boil dry.

Remove the lid, then continue to simmer for another 30 minutes with the lid off to reduce the liquid.

Add the stock cube, if using, stir in the butter, then season with salt to taste.

Serve piping hot.