Spicy Chakalaka with Samp and Beans (Dairy & Nut Free)

Ingredients

• 1 cup Samp (dried corn kernels)
• 1/2 cup Dried Beans (kidney or sugar beans)
• 1 large Onion, chopped
• 2 medium Bell Peppers (mixed colors), chopped
• 2 medium Carrots, grated
• 1 small Chili, finely chopped (adjust to taste)
• 2 cloves Garlic, minced
• 1 can (400g) Canned Diced Tomatoes
• 2 tablespoons Tomato Paste
• 1 cup Vegetable Broth
• 1 tablespoon Curry Powder
• 1 teaspoon Paprika
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1The night before you plan to cook, place the 1 cup Samp in one bowl and the 1/2 cup Dried Beans in another bowl. Cover both with plenty of water and let them soak overnight.
2. 2Drain the soaked samp and beans. Place the samp in a medium pot and cover with fresh water. Place the beans in another medium pot and cover with fresh water. Bring both pots to a boil over high heat, then reduce the heat to medium-low. Cover and simmer for 1 to 1.5 hours for the samp, and 45 minutes to 1 hour for the beans, or until both are tender. Drain both well and set aside.
3. 3In a large heavy-bottomed pot, heat the 2 tablespoons Olive Oil over medium heat (350°F / 175°C). Add the 1 large Onion, chopped; 2 medium Bell Peppers, chopped; 2 medium Carrots, grated; 1 small Chili, finely chopped; and 2 cloves Garlic, minced. Cook, stirring occasionally, for 8 to 10 minutes, until the vegetables have softened.
4. 4Stir in the 1 tablespoon Curry Powder and 1 teaspoon Paprika and cook for 1 minute until fragrant. Add the 1 can (400g) Canned Diced Tomatoes, 2 tablespoons Tomato Paste, 1 cup Vegetable Broth, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. Stir everything together well.
5. 5Bring the mixture to a simmer over medium heat (350°F / 175°C). Once simmering, reduce the heat to low, cover the pot, and cook for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6Add the cooked samp and the cooked beans to the pot with the vegetable mixture. Stir well to combine everything. Cover the pot and continue to simmer over low heat for another 10 minutes, allowing the flavors to meld together.
7. 7Serve the Spicy Chakalaka with Samp and Beans hot.

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