Creamy Samp Recipe for Picky Eaters

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Creamy Samp Recipe for Picky Eaters: Hiding The Beans

We’ve all seen different types of samp and bean combinations, and South Africa's favorite type is kidney beans. However, when you have picky eaters at home, it can be a challenge to get them to enjoy a dish where beans are the star.

Since July is peak winter here in the Vaal, I wanted to create a warm, hearty dish for my family. I didn’t feel like making soup, but I really wanted to use cannellini beans.

I asked myself, "How can I hide these beans from their sight?"

Most people add various ingredients to samp to make it rich and creamy—like creamer, powdered milk, potatoes, or cheese, and spices to make it more flavorful. Then an idea on how to hide the beans struck me:

I’m going to grind these babies!!

Creamy Samp Recipe

Ingredients

  • 500g Iwisa pre-soaked samp

  • 250g cannellini beans (white beans)

  • Salt (to taste)

  • 50g butter

Instructions

  1. Rinse and soak the samp and beans separately in warm water for approximately an hour.

  2. Bring water to a boil, add the samp, and cook for 10 minutes. Drain and rinse again.

  3. Cover the samp with fresh boiling water, add salt, and cook for around 2 hours (until tender).

  4. In a separate pot, cook the beans for about 2 hours until soft. Remove from the heat.

  5. Blend the beans with butter and a little water until you get a smooth, paste-like consistency.

  6. Stir the creamy bean paste into the samp and cook together for another hour over low heat.

Serving suggestion

Serve your creamy, delicious samp with a rich stew, braised meat, or even as a side dish to your favorite soup.

Serves:  5 people

🌱 Why Cannellini Beans?

Cannellini beans are packed with fibre and plant-based protein, and they have a naturally creamy texture and nutty flavor that blends beautifully into samp.
Perfect for keeping things nutritious without anyone noticing!

Overall, the samp tasted so good that it retained its flavor, and the beans added a nutty and buttery flavor to the dish.

Let me know in the comments if you tried this trick ;)

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