~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, covering with fresh boiling water.
Simmer gently about two hours, protecting from scorch, by an asbestos
mat and a frequent shaking 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. Season
with salt and pepper and continue the cooking all day, shaking
frequently. Just before serving add butter and more salt if it needs it.
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