Mushroom and bean ragù on creamy samp

Take meat-free Mondays up a notch with cheap-and-cheerful samp and an umami mushroom combo.

More than 1 hour

Serves 4-6

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


  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.


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