- 300 g dried black-eyed peas or speckled sugar beans
- 100 g samp
- Water, just enough to cover the samp and beans in the pot
- 2 teaspoons of chicken stock powder
- 1 teaspoon of butter or olive oil
- Sea salt, to taste
Soak the beans in water overnight. This is important as it ensures that the beans cook more evenly and don’t split or separate from the skin.
Discard the water, rinse the beans and place in a large pot with the samp.
Add the water and chicken stock and simmer for 2 hours or until the samp and beans are both cooked, but not too soft.
Do not stir or it will become excessively starchy, but keep checking to see that the mixture is not sticking to the bottom of the pot and if the water begins to run low, add more, but always keep the water level just above the samp and beans.
As soon as the samp and beans are cooked, stir in the butter and season with salt
Serve as a side with braai meat or with a roast such as lamb casserole or oxtail.
Cook’s note: For a spicier option fry a chopped onion in canola oil until softened, add 2 t curry powder and cook for 2 minutes before stirring into the samp and beans.
For a meal-in-one, brown 500 g stewing lamb (shin is best) and add to the water and chicken stock before simmering for 2 hours.