Samp and Beans with Smoked Pork Lard

SERVES 6; Photo pg. 45

SAVEUR - - Contents -

Ac­tive: 10 min. • To­tal: 2 hr. 40 min., plus overnight soak­ing

Samp and beans, a slow-braised dish of dried and of­ten coarsely ground hominy with white beans, is a local sta­ple in the ru­ral com­mu­ni­ties of South Africa and a pop­u­lar al­ter­na­tive to rice or pota­toes at a braai. Andy Fen­ner, of Frankie Fen­ner Meat Mer­chants, ren­ders his own smoked lard— a byprod­uct of smok­ing hams and ba­con through­out the day—but at home, you can col­lect and use ba­con drip­pings to the same ef­fect. To amp up the porky fla­vors even more, crum­ble some crispy ba­con into the fi­nal dish.

2 cups samp or dried hominy, coarsely

ground 1¾ cups dried white beans (about 10 oz.), such as sugar beans, sweet run­ner, or can­nellini 4 cups chicken stock 1 Tbsp. kosher salt, or more to taste 1 tsp. coarsely ground black pep­per,

or more to taste 2 Tbsp. pork lard or ren­dered ba­con fat Olive oil, for driz­zling 1 In a large bowl, add the samp and dried beans and enough wa­ter to cover by an inch; let rest overnight.

2 Strain the liq­uid and rinse the samp and beans well.

3 In a large pot over medium-low heat, add the samp and beans, chicken stock, 2½ cups wa­ter, salt, and pep­per; bring to a sim­mer and cook with­out stir­ring un­til ten­der with a slight bite, about 2½ hours. (Add wa­ter as needed if the pan com­pletely dries out.)

4 Re­move the pot from the heat and stir in the lard. Taste and ad­just the sea­son­ing with salt and pep­per as needed. Driz­zle with olive oil, then serve.

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