Samp and Beans

Name: Samp and Beans
Prep time: 8 h
Cook time: 2 h
Total time: 10 h
Yield: 4
Cuisine: Lesotho
Ingredients: 450 g Samp (rinsed); 250 g Sugar Bean (dried, sorted and rinsed); 1800 ml Water; 25 ml Vegetable Oil; 160 g Onion (finely chopped); 250 g Tomato (finely chopped); 8 g Salt; 2 g Black Pepper

A dependable one-pot combination of samp and beans cooked slowly until soft, creamy, and deeply satisfying. This is a familiar Basotho comfort dish that can be served on its own or beside meat and greens.

Prep

Cook

Serves

Regional versions

Compare how this dish changes by country.

Estimated

Nutrition

Per serving

697kcal

Calories

24g

Protein

Fat

132g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

450g
Samp (rinsed)
250g
Sugar Bean (dried, sorted and rinsed)
1.8l
Water
25ml
Vegetable Oil
160g
Onion (finely chopped)
250g
Tomato (finely chopped)
8g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Soak the samp and sugar beans in plenty of cold water in the refrigerator for several hours or overnight, then drain and rinse.
02
Put the soaked samp and sugar beans into a large pot with fresh water and bring to a boil.
03
Reduce the heat, cover, and cook gently for 90 to 120 minutes, until both are tender, adding hot water as needed to keep them barely covered.
04
Heat the vegetable oil in a pan over medium heat.
05
Add the onion and cook until soft.
06
Stir in the tomato and cook until it forms a thick relish.
07
Add the tomato mixture to the pot, season with the salt and black pepper, and simmer until the dish is creamy and cohesive.

Ratings & Reviews

No reviews yet.