Enjoy Jackie Cameron’s stunning Wonderbag Red Wine Samp and Beans this Heritage Day

Nothing says Heritage Day more than traditional, slow cooked South African food. A meal made easy thanks to a local product to keep it bubbling while you enjoy some family time.

Chef Jackie Cameron, whose cookbooks help many a North Coast family prepare delicious dishes, has come up with a lekker Samp and Beans recipe inspired by KZN culture.

To do so she uses the wonderful Wonderbag, created by Ballito entrepreneur Sarah Collins.

Heritage Samp and Beans

Serves: 4 – 6 portions

Red Wine Sauce

Ingredients:

• 750ml Red Wine
• 150gr Tomato Paste
• 5L Beef Stock

Method:

1. In a large pot, bring the red wine to the boil.
2. Whisk in the tomato paste and allow to cook for about 5 minutes.
3. Add the stock, combine well and allow this mixture to reduce by about 3/4.
4. Strain through an oil filter, place back on the heat, keeping the sauce hot. Left-over sauce can be placed in the fridge.

Samp and Beans

Ingredients:

• 250ml Samp
• 125ml White Butter beans
• 125ml Speckled Red Sugar beans

Method:

1. Place the samp, butter beans and the sugar beans into separate bowls, cover with water and leave to soak overnight.
2. Place into separate pots and boil the samp for 10 minutes, boil the butter beans for 40 minutes and boil the sugar beans for 20 minutes, remove from the heat, place the lids onto each pot and place into separate tightly closed Wonderbag.
3. Leave the samp and beans in their separate bags for up to four hours or overnight.
4. Any left-over samp and beans can be frozen for later use.

Now to put it all together!

Ingredients:

• 30gr Salted Butter
• 30gr Sunflower Oil
• 500gr Onions, finely chopped
• 15gr Fresh Onions, grated
• 250gr Topside Beef Mince Meat
• 375ml Samp, cooked from the bag
• 187.5ml White Butter beans, cooked from the bag
• 187.5ml Speckled Sugar beans, cooked form the bag
• 250ml Red Wine Sauce
• 3  Egg yolks
• Salt and Black Pepper

Method:

1. Heat a pot well, add the butter and oil.
2. Sauté the onions and garlic until well caramelised, this is very important.
3. Add the mincemeat and cook, be careful not to overcook.
4. Add the cooked samp and beans with the red wine sauce and allow to come to a simmer.
5. Add the egg yolks and season well with salt and black pepper. Allow the mixture to simmer for 2 minutes, then remove the pot from the heat, place the lid on the pot and place the pot into the Wonderbag, close it tightly and leave overnight. This will continues cooking very slowly and the mixture will become really creamy.

Serving Suggestion:

Once the Samp and Bean mixture has been removed from the Wonderbag, place the pot back on the stove to heat and enjoy.

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