Samp and Beans is a popular dish across South Africa, but is especially culturally significant to the Zulu and Xhosa peoples, who call it isistambu and umngqusho, respectively.
Pride Samp and Beans are made from crushed dry maize/corn kernels (a.k.a. samp) and sugar beans. This delicious combo should be slow-cooked to get the most flavour out if it.
Pride White Kidney Beans are a protein-rich starchy legume, full of vitamins and minerals. It’s also an excellent source of dietary fibre, which is good for your digestive system.
White Kidney beans have some of the highest protein contents of all the bean varieties, making it an ideal meat replacement for vegetarians.
Originally from South America, these small white beans are mild-flavoured, making them ideal for dips, soups, and salads. Pride Small White Beans are perfect if you’re looking for a less meaty bean, but that is still delicious and flavourful.
Great in soups, salads, and curries, or served on their own, Pride Red Speckled Beans is a delicious and nutritious addition to any meal.
South Africans also call this bean variety Sugar Beans, and it is one of the most widely eaten beans in the country.
Small white beans are plump oval-shaped beans that are low-glycemic and a source of B-complex vitamins, fibre, protein and iron. Small white beans are a less meaty bean that still provides good flavour. It’s widely used as the main ingredient in canned beans.
These beans are low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Vitamin B6, Pantothenic Acid, Iron, Magnesium and a good source of Protein and Vitamin C.
Samp and beans provide an excellent combination of starch and protein. Samp comprises of clean hard pieces of white and creamy dehulled corn particles not as fine as maize meal or maize rice and often served with sugar beans.
Red Speckled Beans, commonly known as sugar beans, is a legume. It is grown for its seed, which is eaten as a vegetable. It has high soluble fibre content. Soluble fibre absorbs water in the stomach forming a gel that slows down the absorption of the bean’s carbohydrates.