Recipe Method

1. Soak the samp and bean mixture in boiling water for a few hours or preferably overnight. Rinse and transfer to a saucepan, cover with fresh water and cook for about 1 hour or until soft. Strain and set aside.
2. Heat the oil and fry the onions and garlic until soft. Add the bacon and fry until crispy.  Reserve a little crispy bacon for garnishing.
3. Stir in the spinach and heat until the leaves are just wilted.  Add the samp and beans to the pan and toss together. Season with salt and pepper.
4. Serve hot with a little crispy bacon sprinkled on top.

Variations

Curried Samp and Beans: Fry the onion and garlic. Add 1 chopped SPAR Freshline green pepper, 10ml SPAR Steak & Chop spice, 15ml curry powder and 1 can (410g) SPAR diced tomatoes. Simmer for a few minutes then stir in the prepared samp and beans.
Cheesy Sausage Samp and Beans: Fry the onion and garlic then add 1 chopped SPAR Freshline red pepper and 500g sliced SPAR Butchers Best Vienna’s.  Fry for a few minutes then add the prepared samp and beans. Season and serve with SPAR grated cheddar cheese.