Sumptuous Samp and Beans With Bone Marrow and Cider

Dig into this hearty dish for comfort food at its best. Slow-cooked samp and beans soak up all the flavour from smoky lardons, roasted marrow bones, and a splash of cider for that irresistible depth. It’s rustic, indulgent, and made for sharing around the table.

Ingredients

2 tbsp Olive oil 
1 Onion, finely chopped
2 Garlic cloves, finely chopped 
1 Celery stick, finely sliced 
1 Carrot, finely chopped 
100g Pork lardons, cut into chunks
2 tbsp Tomato paste
330ml Cider of your choice 
4 cups Samp and beans, soaked overnight in water
350g Beef marrow bones
1l Beef or chicken stock (if needed)

Method

1. Heat the olive oil in a large pot, over large heat and sauté the vegetables and pork lardons until evenly browned. This should take about 5 - 8 minutes. Season with salt and pepper. 
2. Add the tomato paste and cook for a further 2 minutes – don’t be alarmed should you see some bits catching as this adds flavour. 
3. Deglaze with the cider and allow to reduce by half, while scraping those charred bits of the bottom of the pot with a wooden spoon. 
4. Drain the samp and beans and add to the pot. Follow with half the marrow bones. Add enough stock so that the legumes are covered and place the lid on the pot. Lower the heat to a gentle simmer and allow to cook until soft; this should take about 1 hour. 
5. Arrange the remainder of the marrow bones on a baking tray and place under a preheated grill for 10 – 15 minutes, or until golden brown and soft. 
6. Spoon the samp and beans into the small cast-iron pot for serving, and top with a roasted marrow bone.