Editorial sample recipeSouth Africanbeginnerhalal

South African Samp And Sugar Bean Stew With Braised Beef

Name: South African Samp And Sugar Bean Stew With Braised Beef
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: South African
Ingredients: 1 cup dried samp, cracked white corn kernels; 1 cup dried sugar beans, speckled beans; 1 lb beef chuck, cut into bite-sized pieces; 2 tbsp unsalted butter; 1 cup yellow onion, finely chopped; 3 piece garlic cloves, minced; 1 tsp ground coriander; 4 cup halal beef broth; 1 tsp salt

A classic Xhosa-inspired comfort dish combining tender cracked white corn, speckled sugar beans, and savory beef simmered into a rich porridge-like stew.

Prep: 15 min
Cook: 95 min
Total: 110 min

Technique to learn

Starch-Thickened Simmering

Simmering soaked pulses and cracked maize until starch releases natively, creating a naturally thick and creamy stew without added flours.

Instructions

Step 1: Soak dried samp and sugar beans together in warm water for at least 8 hours or overnight, then drain thoroughly.
Step 2: Melt butter in a large Dutch oven over medium-high heat and brown the cubed beef for 6 minutes, then transfer beef to a plate.

Step 3: Add chopped onion and minced garlic to the pot, sauteing for 4 minutes until translucent and soft.

Step 4: Return beef to the pot, stir in drained samp, sugar beans, ground coriander, and beef broth, bringing the liquid to a simmer.

Step 5: Reduce heat to low, cover tightly, and simmer for 90 minutes, stirring occasionally until beans and corn become soft and creamy.

Step 6: Season with salt and black pepper, stirring vigorously to crush a portion of the beans and create a thick, velvety texture before serving.

Cooking tips

Soaking both samp and beans together softens their outer skins evenly for uniform cooking.
If the stew gets too thick before the corn is tender, splash in extra warm beef broth or water.
Original home-cooking adaptation inspired by South African; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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