Soak the samp and bean mixture in boiling water preferably overnight or for a few hours, rinse and transfer to a saucepan and cover with fresh water and cook until soft, for about 1 hour. Strain and set aside.
Heat the oil and fry the garlic, onion and green pepper. Add the spices.
Add the cooked samp and beans.
Pour over the water and add the stockpot, stir and simmer covered over a low heat until heated through.