CATHLEEN’S SAMP AND BEANSOUP
500 g red speckled beans
500 g samp and beanmix
1 pk brown union soup
pepper corns (ground)
pinch of salt
Rinse red speckled bean and cook till soft. Rinse samp and beans and cook till soft. I normally cooked it in separate pots. Check the beans and samp. If it is halved soften, throw access water away and put clean water with the beans and with the samp in the pot. Allow to cook till soft. You can taste it when both samp and beans are soft. Add both samp and beans with your meat that is already simmered in unions. Mix together. Cook this together and add pinch of salt and grind pepper corns. In a cup mix the brown union soup powder with cold water and add with the soup in the pot. Let it simmer and cooked until ready for consumption.
Enjoy.
Recipe and photo: Cathleen Februarie
