- 1 packet of samp and beans mix
- about 500 g of meat cut into small cubes ( I used beef goulash)
- 3 carrots, grated
- 1 big onion, grated
- 1 leak, grated
- 2 small radishes, grated
- chopped celery and parsley to taste (big hand full)
- ½ cup tomato puree
- salt and pepper to taste
- 1 packet of brown onion soup powder (mix with a little water to form a paste)
- 2 beef stock cubes, dissolved in 1½litres of hot water
- chilli flakes to taste (optional)
- 2 bay leaves
- 4 all spice balls
- 2 cloves
- big dash of Worcestershire sauce
Step 1 – Boil the beans in six cups of water till soft. Do not add salt. I used the beans setting on the pressure cooker. You could also use the manual setting for 35 minutes.
Step 2 – When done, be careful when releasing the pressure. Do so slowly, otherwise the liquid spews out with the steam.
Step 3 – Drain the excess water from the beans and discard. You could use this water for your stock, if you want to.
Step 4 – Next add the meat, vegetables and all the remaining ingredients, including the liquid stock, to the cooker.
Step 5 – Close the lid with the manual setting to 35 minutes. Check seasoning at the end.