Samp and beans with beef and veggies

Name: Samp and beans with beef and veggies
Yield: 8 servings
Cuisine: South African
Ingredients: 1 cup sugar beans; 1 cup samp; 1 salt to season; 2 kg beef; 1/4 cup olive oil; 2 onions; 1/3 green pepper; 2 tbsp coriander powder; 1 tbsp cinnamon; 4 beef stock cubes; 1 potatoes; 1 cup veggies (carrot, green beans, broccoli, baby marrow); 1 squash - yellow button

nchiliza64 @cook_3680936

One of my favorite South African traditional dishes and one of Nelson Mandela's favorites. Yammie in my stomach!

nchiliza64 @cook_3680936

One of my favorite South African traditional dishes and one of Nelson Mandela's favorites. Yammie in my stomach!

Saved

Ingredients

8 servings

1 cupsugar beans
1 cupsamp
1salt to season
2 kgbeef
1/4 cupolive oil
2onions
1/3green pepper
2 tbspcoriander powder
1 tbspcinnamon
4beef stock cubes
1potatoes
1 cupveggies (carrot, green beans, broccoli, baby marrow)
1squash - yellow button

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Steps

1

Cook samp and beans separately for 5 hours. Add just a pinch of salt as you will still add spices to this dish.
2

Soak beans and samp in separate bowls of water, overnight.
3

Cut beef into bite size portions and boil with a pinch of salt for at least 45 minutes.
4

In a separate pot, heat the oil. While waiting for the oil to heat, chop onions, pepper and squash into small pieces. potatoes into small sizable cubes.
5

Add all ingredients mentioned in step number 4. Soutè until almost golden brown. Remove meat from boiling pot and add it to this pot. Do not transfer stock.
6

Add corriandor, cinnamon and 2 beef stock cubes and cover the pot, simmer on an avarage heat. Stir occasionally.
7

Once meat is completely tender, add veggies cut into chunks and simmer until veggies are cooked.
8

Mix your samp and beans together, add 2 beef stock cubes and continue to boil for at least 20 minutes. Water shoulder be just below samp at this point hence we need to have gravy in the samp.
9

Add beef mixture into the samp and stir until all well combined.