Samp and Beans

Ingredients

• Soak a quart of the samp
• a scant pint pea beans
• add a pound of streaked salt pork
• add butter
• Season with salt and pepper
• Season with salt and pepper

Method

1. 1

   Soak the samp and pea beans overnight.

2. 2

   In the morning, cook the samp in boiling water for about two hours.

3. 3

   Add the soaked beans and salt pork, season with salt and pepper, and cook all day, shaking frequently.

4. 4

   Just before serving, add butter and adjust seasoning.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 37. The excerpt below is the record exactly as published.

SAMP AND BEANS— Soak a quart of the samp and a scant pint pea beans over night in cold water, each in a separate vessel. In the morning put the samp over to cook in a large pot, cover- ing with fresh boiling water. Simmer gently about two hours, protecting from scorch, by an asbestos mat and a frequent shak- ing of the pot. As the samp commences to swell and the water dries out add more. After two hours add the beans that have been soaking, together with a pound of streaked salt pork. Sea- son with salt and pepper and continue the cooking all day, shak- ing frequently. Just before serving add butter

Cook this with the app: pantry check, scaling, and the assistant.