Samp and Beans with Smoked Pork Lard
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.
In Cape Town, summer means braai—the unifying tradition of good, old-fashioned, gather-round-the-fire barbecue
- 2 cups samp or dried hominy, coarsely ground
- 1 3⁄4 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
- In a large bowl, add the samp and dried beans and enough water to cover by an inch; let rest overnight.
- Strain the liquid and rinse the samp and beans well.
- In a large pot over medium-low heat, add the samp and beans, chicken stock, 2 1⁄2 cups water, salt, and pepper; bring to a simmer and cook without stirring until tender with a slight bite, about 2 1⁄2 hours. (Add water as needed if the pan completely dries out.)
- 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.