It’s traditional samp and beans, but with a few flavoursome twists. Inspired by the creamy comfort of risotto, this recipe marries the familiar with unexpected tastes and textures, such as crispy sage, cheese and spinach. A dish as rich as the South African bushveld, it’s umngqusho-style heartiness on a plate!
Lush Mzansi-inspired Samp Risotto
Lush Mzansi-inspired Samp Risotto
with burnt sage butter, goat’s cheese & oven-caramelised onions
Hands on Time: 25 - 40 minutes
Overall Time: 55 - 65 minutes
Ingredients:
- Baby Onions
- Cannellini Beans
- Fresh Sage
- Goat's Cheese
- Grated Italian-style Hard Cheese
- Kidney Beans
- Lemon
- Lemons
- Pine Nuts
- Red Kidney Beans
- Samp
- Spinach
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Butter
AMP UP THE SAMP
Preheat the oven to 200°C. Boil a full kettle. Place the soaked, rinsed samp in a pot (See Chef’s Tip for soaking instructions.) Submerge in 700ml of boiling water, stir through the stock, and place over a high heat. Once boiling, reduce the heat and simmer uncovered for 40-45 minutes until cooked, stirring occasionally. If it starts to dry out during cooking, add water in small increments. On completion, it should be tender and a thick, porridge-like texture.
LAYERS OF FLAVOURS
Peel the baby onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and roast in the hot oven for 20-25 minutes until soft and caramelised.
PINING FOR MORE
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5.
FULL OF BEANS!
When the samp is cooked, stir through the drained cannellini and kidney beans. Cook for a further 4-5 minutes until heated through, stirring occasionally. Then, add in a naughty-sized knob of butter, the rinsed spinach, and the grated Italian-style cheese. Stir until the spinach has wilted, then remove from the heat. Stir through some seasoning and a squeeze of lemon juice – both to taste. Cover with a lid to keep warm until serving.
NUTTY BURNT BUTTER
Return the pan to a medium heat with 20g of butter. Once foaming, add in the sage leaves and spread out in a single layer. Fry for 1-2 minutes, shifting occasionally and watching closely to ensure they don’t burn. On completion, the leaves should be crispy and the butter should have a nutty aroma. Remove the pan from the heat.
IT’S BEAN A CULINARY ADVENTURE
Serve up a lavish bowl of samp and bean “risotto” and lay the caramelised baby onions on top. Garnish with dollops of goat’s cheese and the lemon zest to taste. Drizzle over the burnt sage butter, scatter over the sage leaves, and finish with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal!
Samp - 100ml
Vegetable Stock - 10ml
Baby onions - 2
Pine Nuts - 10g
Cannellini Beans - 60g
Kidney Beans - 60g
Spinach - 40g
Grated Italian-style Hard Cheese - 20ml
Lemon - 1
Fresh Sage - 4g
Goat's Cheese - 25g
AMP UP THE SAMP
Preheat the oven to 200°C. Boil a full kettle. Place the soaked, rinsed samp in a pot. (See Chef’s Tip for soaking instructions.) Submerge in 1L of boiling water, stir through the stock, and place over a high heat. Once boiling, reduce the heat and simmer uncovered for 40-45 minutes until cooked, stirring occasionally. If it starts to dry out during cooking, add water in small increments. On completion, it should be tender and a thick, porridge-like texture.
LAYERS OF FLAVOURS
Peel the baby onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and roast in the hot oven for 20-25 minutes until soft and caramelised.
PINING FOR MORE
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5.
FULL OF BEANS!
When the samp is cooked, stir through the drained cannellini and kidney beans. Cook for a further 5-6 minutes until heated through, stirring occasionally. Then, add in a naughty-sized knob of butter, the rinsed spinach, and the grated Italian-style cheese. Stir until the spinach has wilted, then remove from the heat. Stir through some seasoning and a squeeze of lemon juice – both to taste. Cover with a lid to keep warm until serving.
NUTTY BURNT BUTTER
Return the pan to a medium heat with 40g of butter. Once foaming, add in the rinsed, dried sage leaves and spread out in a single layer. Fry for 1-2 minutes, shifting occasionally and watching closely to ensure they don’t burn. On completion, the leaves should be crispy and the butter should have a nutty aroma. Remove the pan from the heat.
IT’S BEAN A CULINARY ADVENTURE
Serve up lavish bowls of samp and bean “risotto” and lay the caramelised baby onions on top. Garnish with dollops of goat’s cheese and the lemon zest to taste. Drizzle over the burnt sage butter, scatter over the sage leaves, and finish with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal!
Samp - 200ml
Vegetable Stock - 20ml
Baby Onions - 4
Pine Nuts - 20g
Cannellini Beans - 120g
Kidney Beans - 120g
Spinach - 80g
Grated Italian-style Hard Cheese - 40ml
Lemon - 1
Fresh Sage - 8g
Goat's Cheese - 50g
AMP UP THE SAMP
Preheat the oven to 200°C. Boil a full kettle. Place the soaked, rinsed samp in a pot. (See Chef’s Tip for soaking instructions.) Submerge in 1L of boiling water, stir through the stock, and place over a high heat. Once boiling, reduce the heat and simmer uncovered for 40-45 minutes until cooked, stirring occasionally. If it starts to dry out during cooking, add water in small increments. On completion, it should be tender and a thick, porridge-like texture.
LAYERS OF FLAVOURS
Peel the baby onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and roast in the hot oven for 20-25 minutes until soft and caramelised.
PINING FOR MORE
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5.
FULL OF BEANS!
When the samp is cooked, stir through the drained cannellini and kidney beans. Cook for a further 5-6 minutes until heated through, stirring occasionally. Then, add in a naughty-sized knob of butter, the rinsed spinach, and the grated Italian-style cheese. Stir until the spinach has wilted, then remove from the heat. Stir through some seasoning and a squeeze of lemon juice – both to taste. Cover with a lid to keep warm until serving.
NUTTY BURNT BUTTER
Return the pan to a medium heat with 40g of butter. Once foaming, add in the rinsed, dried sage leaves and spread out in a single layer. Fry for 1-2 minutes, shifting occasionally and watching closely to ensure they don’t burn. On completion, the leaves should be crispy and the butter should have a nutty aroma. Remove the pan from the heat.
IT’S BEAN A CULINARY ADVENTURE
Serve up lavish bowls of samp and bean “risotto” and lay the caramelised baby onions on top. Garnish with dollops of goat’s cheese and the lemon zest to taste. Drizzle over the burnt sage butter, scatter over the sage leaves, and finish with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal!
Samp - 300ml
Vegetable Stock - 30ml
Baby Onions - 6
Pine Nuts - 30g
Cannellini Beans - 180g
Red Kidney Beans - 180g
Spinach - 120g
Grated Italian-style Hard Cheese - 60ml
Lemons - 2
Fresh Sage - 12g
Goat's Cheese - 75g
AMP UP THE SAMP
Preheat the oven to 200°C. Boil a full kettle. Place the soaked, rinsed samp in a large pot. (See Chef’s Tip for instructions.) Submerge in 1,5L of boiling water, stir through the stock, and place over a high heat. Once boiling, reduce the heat and simmer uncovered for 45-50 minutes until cooked, stirring occasionally. If it starts to dry out during cooking, add water in small increments. On completion, it should be tender and a thick, porridge-like texture.
LAYERS OF FLAVOURS
Peel the baby onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and roast in the hot oven for 20-25 minutes until soft and caramelised.
PINING FOR MORE
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5.
FULL OF BEANS!
When the samp is cooked, stir through the drained cannellini and kidney beans. Cook for a further 7-8 minutes until heated through, stirring occasionally. Then, add in a naughty-sized knob of butter, the rinsed spinach, and the grated Italian-style cheese. Stir until the spinach has wilted, then remove from the heat. Stir through some seasoning and a squeeze of lemon juice – both to taste. Cover with a lid to keep warm until serving.
NUTTY BURNT BUTTER
Return the pan to a medium heat with 80g of butter. Once foaming, add in the rinsed, dried sage leaves and spread out in a single layer. Fry for 2-3 minutes, shifting occasionally and watching closely to ensure they don’t burn. On completion, the leaves should be crispy and the butter should have a nutty aroma. Remove the pan from the heat.
IT’S BEAN A CULINARY ADVENTURE
Serve up lavish bowls of samp and bean “risotto” and lay the caramelised baby onions on top. Garnish with dollops of goat’s cheese and the lemon zest to taste. Drizzle over the burnt sage butter, scatter over the sage leaves, and finish with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal!
Samp - 400ml
Vegetable Stock - 40ml
Baby Onions - 8
Pine Nuts - 40g
Cannellini Beans - 240g
Kidney Beans - 240g
Spinach - 160g
Grated Italian-style Hard Cheese - 80ml
Lemons - 2
Fresh Sage - 15g
Goat's Cheese - 100g
Woolies Products in this dish
