Chakalaka Samp Beans

 Instant Pot South Africa   2019-06-11  Comments General, Vegan & Vegetarian
Instant Pot Chakalaka Samp Beans Recipe

Umgqusho (or Samp & Beans) is a traditional South African favourite that's packed with flavour. It is also a healthy side dish providing a good dose of wholegrain fibre, protein, vitamins and minerals. Serve on it’s own or with the tasty, colourful chakalaka!
 
While samp & beans is normally soaked overnight, Instant Pot speeds up this process making a perfectly cooked dish in an hour.


Prep time:20 mins
Cook time:1 hour
Serves:6-8

 

 

Samp & Beans

  • 1 cup dry samp & beans mix
  • 2 cups (500ml) beef, chicken or vegetable stock

 

Chakalaka

  • 3 Tbsp (45 ml) vegetable oil
  • 1 onion, finely chopped
  • 1-2 green bird's-eye chilles (Thai chilles), deseeded and chopped (adjust depending on the level of heat you want)
  • 2 cloves garlic, crushed
  • 50 g ginger, finely grated/microplaned
  • 2 Tbsp (30 ml) mild curry powder
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 5 large carrots, scrubbed, topped, tailed and grated
  • 2 Tbsp (30 ml) tomato paste
  • 1 Tbsp (15 ml) chutney
  • 2 sprigs fresh thyme, picked
  • ½ (125 ml) cup stock salt and freshly ground black pepper

 

Add the dry samp & beans mix into the inner pot of the Instant Pot with 2 cups of stock. Secure the lid and move the valve into sealing position. Push BEAN/CHILLI preset twice so time changes to 40 minutes.

 

Once the cooking time is up, use a QPR (quick pressure release). Remove the beans and set aside. Clean the inner pot before moving onto the next step, or use a second inner pot if you have.

 

Place the inner pot back inside and set to SAUTE mode, allow the oil to heat up. Once heated add the onions and cook for 2-3 mins until soft and translucent. Add the garlic, ginger, chilli, curry powder, peppers and carrots and stir well. Allow to cook for up to 5 minutes together.

 

Add the tomato paste, chutney, thyme and ½ cup stock and season with salt and pepper. Stir well ensuring that nothing sticks at the bottom of the pot.

 

Secure the lid, move the sealing vent up, and set to PRESSURE COOK for 5 minutes with a Quick Pressure Release (manual release)  If there is too much moisture, switch to SAUTE mode and let the mixture cook up further.

 

Serve the chakalaka with the samp & beans as a side.

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