An easy and flavourful samp and beans recipe.
Growing up we did not eat samp on a regular so I can not really say how I began to dislike it. Even in 2008 when it was one of the few things that you could buy, I don’t remember eating it that often. I asked my sister to send me some with a friend who was returning to Bermuda. I want to try different recipes and see if I can love samp or at least tolerate it enough to put in my rotation.
Samp or mealie rice is maize/corn that has the husk removed. Before grinding mills were popular in Harare, my mom would make samp in her duri. Which was hard work, of course, we would add water but it was hard. Now she just takes the maize to the millers.
Just like sadza, samp on its own is flavourless. It needs something. In Zimbabwe, it is usually cooked plain where it is served with a stew or milk or with peanut butter.
I made samp and beans similar to the rice and beans I shared before. The samp just soaked in all the flavours from the vegetables and spices. It is not a quick recipe which I what I usually prefer but with some planning can be ready in a short time.
Samp and Beans
Ingredients
- 1 cup samp
- 1 tablespoon olive oil
- 1 onion chopped
- 1 green pepper chopped
- 1 clove garlic minced
- 1/2 cup chicken stock
- 1 teaspoon Italian seasoning
- 1 15.5-ounce can red kidney beans
Instructions
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Boil samp in water in a saucepan until tender.
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Add the olive oil to heavy bottom skillet on medium high heat.
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Add the onion and green pepper. Cook 5 minutes, or until the onions are translucent. Add the garlic and Italian seasoning. Cook until fragrant, about 1 minute.
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Add the cooked samp and beans. Stir. Add the stock and bring to a boil over medium-high heat. Reduce the heat to a simmer.
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Cover and cook for 12 to 15 minutes.
