Samp and Beans

Name: Samp and Beans
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: South African
Ingredients: 2 cups samp (dried corn kernels); 1 cup sugar beans, soaked overnight; 1 large onion, diced; 2 tbsp butter; 1 tsp salt; 1/2 tsp black pepper; 6 cups water

⏱ Prep Time 3 hours

📈 Difficulty Easy

👥 Servings

A hearty traditional Xhosa dish of dried corn kernels (samp) slow-cooked with sugar beans until tender and creamy, a beloved South African comfort food with deep cultural roots.

Nutrition & Info

Protein 19.3g

Carbs 32.7g

Fat 17.1g

Protein Carbs Fat

Dietary

vegetarian gluten-free

Ingredients

2 cups samp (dried corn kernels)
1 cup sugar beans, soaked overnight
1 large onion, diced
2 tbsp butter
1 tsp salt
1/2 tsp black pepper
6 cups water

Instructions

1
Soak the samp and sugar beans separately overnight in cold water, then drain and rinse both thoroughly the next morning.
2
Combine the samp and beans in a large pot with fresh water, bring to a boil, then reduce heat and simmer covered for about 2.5 hours until both are tender.
3
In a separate pan, saute the diced onion in butter until golden brown, then add to the cooked samp and beans.
4
Season with salt and pepper, stir well, and continue cooking for another 15 minutes until the mixture is creamy and the flavors have melded together.

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Did You Know?

Samp and beans is considered Nelson Mandela's favorite dish, and he reportedly enjoyed it regularly during his 27 years of imprisonment on Robben Island.