Samp and Beans

Ingredients

• 500 ml (2 c) samp and beans
• 5 ml (1 t) fennel seeds
• 5 ml (1 t) cumin seeds
• 2 ml (1Ž2 t) coriander seeds
• 4 whole cardamom pods
• oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 each red, yellow and green pepper, chopped
• 200 g mushrooms, chopped
• 1 red chilli, chopped
• 400 ml (1 can) coconut milk
• handful of fresh parsley

Instructions

1. 1
   Cover the samp and beans with water and soak for 8 hours or overnight.
2. 2
   Drain the samp and beans, transfer to a pot and cover with water. Bring to the boil then simmer for 60-90 minutes over medium-low heat until the water has been absorbed and the samp and beans are soft but not mushy.
3. 3
   Toast the seeds and cardamom in a dry pan until fragrant. Grind in a pepper mill or with a mortar and pestle.
4. 4
   Heat a little oil in a separate pot and fry the onion, garlic, peppers, mushrooms and chilli over medium heat. Add the ground spices and coconut milk and simmer for 5 minutes.
5. 5
   Stir the mixture into the samp and beans and serve sprinkled with parsley.