Samp and Beans (Umngqusho)
Samp and Beans (Umngqusho). Enjoy the rich, comforting flavors that make this dish a timeless favorite.
Ingrédients
- 2 cups samp
- 1½ cups sugar beans (or any dry speckled/brown beans)
- 1 tsp salt
- water (enough for soaking & boiling)
- 1 onion onion (chopped) (optional)
- 2 Tbsp cooking oil or butter (optional)
- 1 stock vegetable stock cube (optional)
- To taste black pepper (optional)
Instructions
- Rinse and soak (overnight if possible): Wash the samp and beans. Soak in water for at least 6 hours or overnight. This softens them and reduces cooking time.
- Boil together: Drain the soaking water. Place samp and beans in a pot, cover with fresh water (about 4–5 cups), and bring to a boil.
- Simmer: Lower heat and simmer gently for 2–3 hours, stirring occasionally and topping up with water as needed. Cook until both the samp and beans are soft and breaking open.
- Add flavour (optional but recommended): In a separate pan, fry chopped onion in oil or butter. Add to the pot along with salt, stock cube, and pepper. Stir through and simmer 10 more minutes.
- Serve: warm as a main or side
