Samp with Fresh Lima Beans and Smoked Eel

• 1½ cups samp (coarse hominy)
• About 1 quart Chicken Stock (see Basics)

In a large bowl or pot, cover the samp with 3 quarts of water and soak for 12 hours or overnight.

Drain and place the samp into a stockpot with the chicken stock.

Add water to cover and simmer until tender, adding more water or stock as needed.

When tender, drain and return the samp to the pot.

Add the heavy cream and place over low heat.

In a pot of ligh