vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Gnush (samp And Beans)

Gnush (Samp and Beans)
MASSAGED AND STUFFED INDIAN MACKEREL

Massaged And Stuffed Indian Mackerel

Makeral fish massaged and stuffed with shallots, mango and Indian spices and shallow fry ...

Bitter Melon Coconut

Bitter Melon Coconut

Bitter Melon is a fantastic combination of sweet, spicy and sour ingredients mixed togeth...

Seena With Raisins Curry

Seena With Raisins Curry

Seena with raisins curry is made of tender lower ribs of lamb and raisins cooked in a spi...

PHODNICHA BATH

Phodnicha Bath

Phodnicha bhaat vegetarian recipe, Maharashtrian fried rice recipe, Tempered rice, Indian...

Curry Leaves & Moong Dal Rotis

Curry Leaves & Moong Dal Rotis

Curry Leaves & Moong Dal Rotis are of among those perfect power packed breakfast options ...

Yam Fry

Yam Fry

Elephant Yam (Chena or Senai Kizhangu) is firstly cut into pieces, boiled and fried with ...

Gnush (samp And Beans) Recipe, How To Make Gnush (samp And Beans) Recipe

It’s a lovely dish that you can serve with meat or as a vegetarian dish just as is. Learn the recipe of Gnush (Samp and Beans) by vahchef.

The one meaty dish I made recently is a dish I have loved since childhood: Samp and beans!

About Recipe

How to make Gnush (Samp and Beans)

(89 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
60 mins		 Total time
70 mins
Gnush (Samp and Beans)
Author : Vahchef
Main Ingredient : Beans
 Servings : 0 persons
Published date : November 20, 2016


Ingredients used in Gnush (Samp and Beans)
• Dried maize kernels (samp) - 1 cup.
• Dried beans - half cup.
• Salt - to taste.
• Olive oil - 1 tea spoon.
Method:
  • Clean the samp and beans.
  • Put the samp and beans in a saucepan and cover with water to a level at least double that of the samp and beans
  • Bring to the boil and then remove from heat and soak in the cooling water for about 8 hours (keep the lid on the pot)
  • Return to heat and simmer for 1 to 2 hours (until samp and beans soften and water thickens into a sauce)
  • Top up with water when necessary while cooking so that water level always covers samp and beans
  • Add salt and stir it in after at least 1 hour of simmering
  • Mix oil when cooked and immediately before serving
  • Diced garlic and/or onion rings can be added towards the end of the cooking process. Finely cut parsley can be sprinkled over before serving.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter