1 ½ cups Red speckled beans 
1 ½ cups Samp 
1 Tbsp Olive oil
1 Kg Beef meaty bones
Salt and pepper, to taste
1 Onion, chopped
1 Tbsp minced Garlic
1 cup Red, yellow and green pepper, chopped
1 tsp Paprika 
1 tsp Oregano
½ tsp Turmeric powder
1 Tbsp Seven Colours Grill Seasoning™
2 Beef stock cubes dissolved in 2 cups of hot water 
1 tsp Tomato paste
2 Bay leaves


Cover the beans and samp with cold water and soak overnight. Drain and rinse before cooking. In a large pot, cover the soaked samp and beans with water and bring to the boil.

Cook on a medium heat for 1½ to 2 hours or until all is tender.Heat the olive oil in a large pan. Season the meaty bones with salt and pepper and sear them for about 2 minutes each side or until browned. Remove from the pan and set aside. In the same pot, sauté the onion, garlic and peppers until softened, then stir in the paprika, oregano, turmeric powder and Seven Colours Grill Seasoning™. Add the beef meaty bones back into the pot and stir in the beef stock, tomato paste and bay leaves. Reduce the heat to medium heat, cover your pot and cook for 1 hour. Add the beef meaty bones into the samp and beans and stir until well combined.