If you know Samp and Beans then you are probably South African. This is one of the traditional dishes that most South Africans have enjoyed at some stage in their lives.
Samp is dried and crushed corn. The dried corn then has some sugar beans added. The mixture is then rehydrated by soaking overnight and a long slow cooking process. However, in this recipe, the process is speeded up through cooking in a pressure cooker.
Samp and beans contain a lot of starch after being cooked. It is a matter of personal choice as to whether you wish to rinse the starch off or enjoy the meal with the starch. Adding lots of butter with some salt and pepper really brings out the flavor. Personally, I also enjoy adding delicious chili oil to mine.
Samp and Beans
- 1 Pressure cooker
- 500 gr Samp and Beans mixture
- 1 tsp Salt
- 750 ml Water
- 1 tbsp Butter
Instruction Video (please like and subscribe)
- Rinse and drain the samp and beans mixture to remove the powder or dust that tends to coat the dried and crushed corn
- Add to your pressure cooker and add the salt, water and butter.
- Set your cooker to medium pressure and allow to cook for 1 hour.
- Release the steam ad once the safety button pops up open the lid.
- Test to see if the corn and beans are soft and cooked through. Depending on the origin of the corn, it is sometimes necessary to cook for a further half hour at medium pressure.
- Optional step – rinse off the excess starch. In my household, we prefer to eat it with the starch.
- Serve with a little extra butter, salt and pepper.
- Bon appetit!