Basic samp and beans

By Faeza
11 August 2015


¦ 400g (2 cups) samp

¦ 400g (2 cups) dry butter beans or red kidney beans

¦ 2 litres water

¦ 4 cubes chicken or vegetable stock

¦ Salt to taste

¦ 50g butter


Cook samp and beans in water, season with stock and salt. Simmer gently for 3 hours. Replenish the water if it goes dry.

Add butter to cooked samp and stir to mix.

Serve on its own or with meat stews.

For plain samp, do not add the beans. You can use canned butter beans or red kidney beans instead of dry beans.