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90 minutes


 I was looking everywhere for a good old samp and bean soup recipe in the pressure cooker, so I made my own. No soaking of beans required. It took ± one hour to make plus the time for the pressure cooker to come to pressure (about 30 minutes). Very pleased with the result…delicious!

  • 1 packet of samp and beans mix
  • about 500 g of meat cut into small cubes ( I used beef goulash)
  • 3 carrots, grated
  • 1 big onion, grated
  • 1 leak, grated
  • 2 small radishes, grated
  • chopped celery and parsley to taste (big hand full)
  • ½ cup tomato puree
  • salt and pepper to taste
  • 1 packet of brown onion soup powder (mix with a little water to form a paste)
  • 2 beef stock cubes, dissolved in 1½  litres of hot water
  • chilli flakes to taste (optional)
  • 2 bay leaves
  • 4 all spice balls
  • 2 cloves
  • big dash of Worcestershire sauce

Boil the beans in six cups of water till soft. Do not add salt. I used the beans setting on the pressure cooker. You could also use the manual setting for 35 minutes.
When done, be careful when releasing the pressure. Do so slowly, otherwise the liquid spews out with the steam.

Drain the excess water from the beans and discard. You could use this water for your stock, if you want to.
Next add the meat, vegetables and all the remaining ingredients, including the liquid stock, to the cooker.
I have a six litre pot, be sure not to overfill it.
Close the lid with the manual setting to 35 minutes. Check seasoning at the end.

Recipe posted by Penelope Anthony
Photo: Penelope Anthony

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