Samp and Beans — Print Recipe — The Culinary Codex

Dried corn kernels and beans slow-cooked together until tender and creamy, seasoned with salt and sometimes groundnut powder.

Ingredients

2 cups dried samp (hominy corn)
1 cup dried sugar beans
6 cups water
1 tsp salt
2 tbsp groundnut powder (optional)
1 onion, diced (optional)

Instructions

1 Soak samp and beans separately in water overnight, or for at least eight hours.
2 Drain and place samp in a large pot with fresh water. Bring to a boil and cook for one hour.
3 Add soaked beans to the pot with the samp and continue boiling for another hour.
4 Reduce heat to low, add salt, and simmer for thirty more minutes until both are very tender and creamy.
5 If using, stir in groundnut powder and diced onion during the last ten minutes of cooking.
6 The dish is ready when the corn and beans are soft enough to mash between your fingers.

Did You Know?

Samp and beans is one of the few dishes shared across nearly all of southern Africa, from Zambia to South Africa, each country adding their own twist.