Umngqusho (Samp and Beans)

Ingredients

Sugar beans

1 cup, soaked overnight

Samp

1 cup, soaked overnight

Water

4 cups

Salt

1 teaspoon

Unsalted butter

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Dried thyme

1 teaspoon

Black pepper

to taste

Instructions

1. Soak the samp and sugar beans in water overnight to soften them thoroughly.
2. Drain the samp and beans, then place them in a large pot with 4 cups of water and 1 teaspoon of salt.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 2 hours, or until the samp and beans are tender and most of the water has been absorbed.
4. In a separate pan, melt the unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
5. Add the sautéed onion and garlic to the pot with the samp and beans. Stir in the dried thyme and season with black pepper to taste.
6. Continue to cook the mixture for another 10 minutes, stirring occasionally to ensure even cooking and to allow the flavors to meld together.
7. Serve the umngqusho hot, paired with a side of grilled meat or roasted vegetables for a complete and satisfying meal. Enjoy the warmth and depth of flavor that this dish brings to your table.