Feta and Rosemary Umnqusho (Samp and Beans)

Serves 4

Recipe from Fresh Living September 2012

Ingredients:

• 225g samp
• 225g red speckled beans
• 1 tsp chopped rosemary
• 2 rounds PnP black pepper feta
• 1 red onion, chopped
• 1 Tbs olive oil
• Pinch brown sugar
• French loaf
• 50g baby spinach

 Method:

1. Cover samp and beans with water and soak overnight.
2. Drain and rinse well before cooking.
3. Place soaked samp, beans and rosemary into a pot of cold water and bring to the boil.
4. Reduce heat and simmer for 1-2 hours or until the samp is tender and most of the water has been absorbed.
5. Stir through the feta.
6. Sauté onion in olive oil and sugar until caramelized.
7. Serve the samp and beans heaped on the bread then topped with the onions and spinach.