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
- 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