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Samp and Beans

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Servings 0

Ingredients
  

  • 1 cup of samp (soaked overnight)
  • 1 cup of sugar beans (soaked overnight)
  • 500g cubed soft beef shin
  • 2 large onions (finely chopped)
  • 3 tsp crushed garlic
  • 2 Tbsp cooking oil of your choice
  • 2 chili beef Knorrox stock cubes (diced or crumbled)
  • 1.5 litres of water brought to the boil
  • 2 tsp powdered Paprika
  • 1 Tbsp of mild curry powder
  • 4 large carrots finely grated
  • 2 bay leaves
  • 1 can of chopped tomatoes
  • Salt and pepper to taste

Instructions
 

  • In a heavy-based, large saucepan, heat the oil and fry the onions and garlic until tender.
  • Add the cubed soft beef skin and bones and allow to brown before adding in the crumbled stock cubes, bay leaves, and water.
  • Drain the samp and beans from the soaking and add to the pot along with the Paprika, curry powder, grated carrots and can of chopped tomatoes.
  • Cover and allow to simmer on a low heat for about two hours, stirring occasionally to avoid burning, until the samp and beans are soft and a thick, rich gravy has formed.
  • Taste test the gravy and add salt and pepper to your liking, then allow to simmer for a further 30 minutes.
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