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Umngqusho – Samp and Beans

Xhosa-style crushed corn and sugar beans simmered together for hours until tender, finished with a paprika onion sauté.

Ingredients

  • 1.5 cups dried samp (crushed corn kernels), soaked overnight
  • 1 cup dried sugar beans or pinto beans, soaked overnight
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 4 cups water or low-sodium vegetable broth
  • to taste salt and pepper

Instructions

  1. Drain the soaked samp and beans and combine in a large pot with water or broth.
  2. Bring to a boil, then reduce heat, cover, and simmer for 60-75 minutes until the samp and beans are tender, topping up water as needed.
  3. In a separate pan, heat olive oil and sauté onion, garlic, and paprika until fragrant.
  4. Stir the sautéed onion mixture into the cooked samp and beans.
  5. Simmer together for another 10 minutes to blend flavors, season with salt and pepper, and serve.