Serves 8
570 min
Samp and Beans
Recipe GLPR96e700550924fe
A hearty, aromatic one-pot dish combining cooked samp and beans with fragrant whole spices, sautéed vegetables, and creamy coconut milk. This African-inspired vegetarian main course is naturally vegan, dairy-free, and packed with fiber and plant-based protein.
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Ingredients
500 ml Samp and beans, cooked
5 ml Fennel seeds
5 ml Cumin seeds
2 ml Coriander seeds
4 Cardamom pods
Vegetable oil
1 Onion, chopped
4 Garlic cloves, chopped
1 Red bell pepper, chopped
1 Yellow bell pepper, chopped
1 Green bell pepper, chopped
200 g Mushrooms, chopped
1 Red chilli, chopped
400 ml Coconut milk
handful Fresh parsley, chopped
Directions
Heat oil in a large, heavy-bottomed pot over medium heat. Add the fennel seeds, cumin seeds, coriander seeds, and cardamom pods. Toast the spices, stirring frequently, for 1-2 minutes until fragrant. Be careful not to burn them.
Add the chopped onion to the toasted spices and sauté for 3-4 minutes, stirring occasionally, until the onion begins to soften and turn translucent.
Stir in the chopped garlic and red chilli. Cook for 1 minute, stirring constantly, until fragrant.
Add the chopped red, yellow, and green bell peppers along with the mushrooms. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the cooked samp and beans, followed by the coconut milk. Stir well to combine all ingredients.
Bring the mixture to a gentle simmer over medium-low heat. Allow it to simmer, partially covered, for 8-10 hours or overnight for the flavors to meld and develop. If cooking for shorter periods, maintain a gentle simmer for at least 2-3 hours, stirring occasionally and adding water if needed to prevent sticking.
Taste and adjust seasoning as desired. The dish should be creamy and fragrant with well-incorporated spice flavors.
Ladle into serving bowls and garnish generously with fresh chopped parsley before serving.
