Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Sadsac’s Samp and Beans

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

1 cup samp
1 cup ( dried) berlotti beans
Salt and Pepper

Place in a large bowl the samp and the beans.
Cover with cold water and soak for at least 8 hours.
After 8 hours drain the water from the bowl and place the samp and beans in a heavy bottomed pot with the same lid.
Season with salt and pepper and cover samp and beans about an inch above the samp and beans with water and cook on a low heat for 2. 5 (two and a half hours) without stirring. Make sure beans and samp are covered with water.
The last ½hour remove the lid from the pot so water can evaporate.
When samp and beans are soft remove from heat and server with meat or chicken

Prepared, tried and tested by: Sadsac Sadsac

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment