Samp and beans
Samp and beans, from above
VegEastern Cape

Samp and beans

Dried corn and sugar beans simmered until creamy, finished with butter. Umngqusho, the Xhosa classic.

150 minTime
14 gProtein each
mildSpice
12hPlan ahead. Soak for 12 hours first; the 150 minutes come after.
Umngqusho2 chapters · 1 min read

Make it your way

Grandma's waySamp, sugar beans, butter and onion.
The original
396kcalsame
14 gproteinsame
13 gfibresame
150minutessame

Classic umngqusho.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Samp2 cups samp, soaked overnight
Rajma, dry (dried red kidney beans)1 cup sugar beans or kidney beans, soaked
Onion1, chopped
Butter2 tbsp
Stock cube (bouillon cube)1 cube
Water10 cups
Saltto taste

Method

3 steps
  1. 1Rinse the soaked samp and beans and simmer in plenty of water, partly covered.
  2. 2Keep simmering, topping up with hot water, until the samp is soft and the beans creamy.
  3. 3Fry the onion in butter, then stir into the pot with the stock cube and salt. Cook 10 minutes.
Serve it like this

Serve in deep bowls on its own or beside a stew, with chakalaka spooned on top.

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Make it a meal

What goes with Samp and beans: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Potjiekos180 min
With a main Boerewors60 min
On the side Chakalaka30 min
On the side Pap40 min
To drink Sol kadhi40 min
Something sweet Pampoenkoekies35 min
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