Samp & Beans with Beef Tongue

Samp & Beans with Beef Tongue / SA Country Life (p)

At her cooking school in Hilton, award-winning KwaZulu-Natal chef Jackie Cameron puts her creative flair to work on heritage food. Try her Samp and Beans with Beef Tongue recipe.
— SA Country Life

Samp & Beans with Beef Tongue

Makes 8 tapas portions


Red Wine Sauce

  • 750ml red wine
  • 150g tomato paste
  • 5ℓ beef stock
  • salt and black pepper

Samp and Beans

  • 30g salted butter
  • 30ml sunflower oil
  • 500g onions, finely chopped
  • 15g fresh garlic, grated
  • 250g topside beef mincemeat
  • 375ml samp, cooked
  • 187.5ml white butter beans, cooked
  • 187.5ml speckled sugar beans, cooked
  • 250ml red wine sauce
  • 3 egg yolks
  • salt and black pepper
  • beef tongue, cooked


  1. To make the sauce, in a large pot, bring the red wine to the boil. Whisk in the tomato paste and allow to cook for about 5 minutes. Add the stock, combine well and allow this mixture to reduce by about 3/4. Strain through an oil filter, place back on the heat, keeping the sauce hot. (Leftover sauce can be placed in the fridge).
  2. To make the samp and beans, heat a pot well, add the butter and oil. Sauté the onions and garlic until well caramelised, this is very important. Add the mincemeat and cook, be careful not to overcook. Add the cooked samp and beans with the red wine sauce and allow to come to a simmer. Add the egg yolks and season well with salt and black pepper. Allow the mixture to simmer for 5 minutes.
  3. Serve the samp and beans as is or you can ‘party it up’ with slices of beef tongue, horseradish, carrots and sliced green cabbage.

Wine suggestion: Grangehurst Pinotage