Savoury Samp and Beans

Serves 4 - 6


500 ml (2 cups) samp

500 ml (2 cups) speckled beans (soak overnight)

1 beef stock cube or a chicken or vegetable stock cube

30 ml (2 T) sunflower oil

1 large onion, finely chopped

3 large cloves garlic, chopped

45 ml (3 T) medium curry powder

1 green pepper, seeded and finely chopped

1 red pepper, seeded and finely chopped

250 g punnet button mushrooms, sliced

3 carrots, peeled and chopped

1x 410 g tin diced tomato

45 ml (3 T) tomato paste

20 ml (4 t) Huletts White sugar

15 ml (1 T) salt

5 ml (1 t) black pepper

  1. Cover the samp and beans with ample water. Set aside to soak for at least 8 hours or preferably overnight. Rinse and drain.
  2. Place the samp and beans in a large saucepan, cover well with water, and add a stock cube. Boil until samp is tender and the water is absorbed. (Add extra water if required and drain only if necessary).
  3. Lightly fry the onion, and garlic until transparent and slightly brown.
  4. Stir in the curry powder and fry for a further 2 minutes.
  5. Add the green and red peppers, mushrooms and carrots and fry until soft.
  6. Add the tomato and tomato paste, then stir in the samp and beans.
  7. Add Huletts white sugar and adjust seasoning to taste.

Freezes well. Meat may be added.