Mushroom and bean ragù on creamy samp

Ingredients:

• 2 cups (about 450g) soaked samp
• 3 cups (750ml) water
• 1 can (400g) coconut milk
• Salt and milled pepper

Ragù:

• Olive or canola oil, for frying
• 600g mushrooms (of your choice) 
• 2 small onions, chopped
• 2 cloves garlic, finely chopped
• 1 can (400g) white kidney beans, drained and rinsed 
• ½ can (200g) tomato purée
• 1 cup (250ml) vegetable stock
• 3 bay leaves
• 1 tsp (5ml) Marmite 
• Pinch chilli flakes 
• Pinch sugar

Method:

1. Combine samp, water and coconut milk in a pot, season and cover. 
2. Simmer for 50-60 minutes, stirring often. 
3. Heat a glug of oil in a pan on high heat and fry mushrooms in batches. 
4. Remove and set aside.
5. Add a glug of oil to the same pan and sauté onion for 8-10 minutes. 
6. Add the garlic and fry for a minute.
7. Add the rest of the ingredients to the pan along with the mushrooms. 
8. Season well. 
9. Simmer for 8-12 minutes.
10. Serve ragù on samp.