Samp, Beans and Beef

LK’s Products you’ll need:

• No. 12 Bake Pot

Ingredients

• 3 cups Samp, washed and soaked overnight
• 2 cups Sugar beans, washed and soaked overnight
• 500ml Water
• 15 ml Cooking oil
• 1 Onion, chopped
• ½ Green pepper, chopped
• ½ Yellow pepper, chopped
• ½ Red pepper, chopped
• 2 Bay leaves
• 2 tbsp. Tomato puree
• 1 tbsp. Curry powder
• 1 tbsp. Garlic powder
• 1 tbsp. Steak and chops spice
• 1 Beef stock cube
• 500g Cubed beef
• Salt and pepper, to taste

Directions:

1. Soak the samp and beans overnight.
   Note: Soaking the beans overnight will ensure that the beans cook evenly and don’t separate from the skin.
2. Add water and salt to your LK’s Bake Pot. Transfer the samp and rinsed beans to the pot, cover with the bake pot lid and leave to simmer for +-45 minutes on medium heat.
3. Add the beef, stir and continue to boil for another +-1 ½ hours. Ensure there is enough water in your pot. Remove from the heat and set aside.
4. In your LK’s Cast Iron Skillet, add the oil on low heat, and fry the onion and green-, yellow- and red peppers until soft.
5. Add the bay leaves, curry powder, garlic powder, steak and chops spice and curry powder, and fry for 1 minute, while stirring continuously.
6. Add a little water to the skillet and stir in the tomato puree. Leave to cook for +- 10 minutes. Stir this mixture into the boiled samp, beans and beef.
7. Add the beef stock and a little water to the pot and leave to simmer for +-20 minutes, or until the water has evaporated.
8. The samp and beans should have a nice creamy, soft texture and the beef should fall apart easily. Serve with curry, chakalaka or on its own.