8 quarts boiling water, salted
2 lb samp
1 lb dry beans
3-4 lb meat (beef shank, spare rib, ham hocks, salt pork, etc.)
2-3 onions, sliced
2 T lard or other fat
Soak beans and samp overnight. Place meat in water and bring to a boil. Lower heat. Place samp and beans in a colander and wash. Cook samp and beans in a separate kettle. Cook until tender. Add meats toward the end of the cooking process.
As foam appears on the surface of the water, skim it away. Place fat in a frying pan and saute sliced onions until golden. Add to meat and beans. Season with salt and pepper to taste.
Greens such as kale or collards can be added at the end of the cooking process.