Spicy beans on samp
Spicy beans on samp are the ultimate comfort food for me right now. Samp is such a needed item in every South African household. I recently started to use it more often for side dishes to a braai. I even paired it with a tangy tomato sauce to accompany this hearty starchy meal as part of a plant-based dinner or light lunch. What’s even more wonderful about this dish is that you can make a huge batch for a big crowd or even for your week meal prep.
Recipe
Print Recipe
0
min
Prep Time
0
min
Cook Time
Serves
2-4 people
Difficulty
Beginner
Spicy beans on samp
Ingredients
- 2 cups dry samp soaked overnight in water
- 360g canned mixed beans (like sugar beans, white beans and butter beans)
- 125 g canned kidney beans
- 1 small red onion chopped
- 1 can 400ml chopped tomatoes
- 1 tbsp tomato paste
- 1/2 tsp smoked paprika
- 1/2 tsp cumin powder
- 1/4 tsp chili powder
- 1/2 tsp garlic flakes or 1-2 fresh garlic cloves crushed
- 1/2 tsp mustard seeds
- 1 tbsp maple syrup
- 1 tbsp lemon juice or apple cider vinegar
- 1 cup vegetable stock or cube
- Salt and pepper to taste
- Olive oil for frying
- Fresh thyme
- Chili flakes
- Vegan butter for serving
Method
- Bring the samp to a boil on medium heat with enough salt, top with water while cooking so it doesn’t burn.
- Fry the red onion in olive oil, add the spices and when the onion is crispy add the rest of the ingredients.
- Bring to a simmer on medium for 15-20 minutes until the bean mixture is nice and thick, serve with the cooked samp, extra vegan butter ontop, fresh thyme and chili flakes.
Notes:
- The samp can be replaced with any other starch like mashed potatoes, polenta or even fluffy rice.
- This dish works so well to any bbq or hearty plant-based meal.
Hope you love this dish, it’s a wonderful add-in to any plant-based meal.
M*
