Cookbook:Samp and Beans
Also known as gnush, this dish is traditionally eaten in winter, often with rice or buttered bread.
There is no one definitive recipe, as nearly every family has its own variation. Some other recipes use chicken or no meat at all.
- 2 lb beef or mutton
- 1½ Tbsp. salt
- 1 tsp. ground black pepper
- 3 Tbsp Oil
- 2 Tbsp butter or margarine
- Samp and beans
- Onions (Chopped finely)
- Grated tomato
- In a big pot add samp and beans. Rinse well and half fill the pot with water.
- Add salt and bring to a boil. Thereafter, boil on low heat until the samp and beans are cooked.
- In another pot, braise onions in a pot with oil.
- When onions are cooked add meat and braise until tender.
- Add grated tomato, samp and beans. Cook on low heat for about one hour and a half.
- Before serving,add butter and let it simmer.
- Serve in a bowl with a side plate or buttered bread or rice.