1. Place samp and beans in a large pot and cover with cold water. Allow to boil for 1,5 hours.
2. In another pot, add oil and sauté the bones. Cook for about 10 minutes to brown.
3. Add the onion, garlic and spices and sauté for a few minutes.
4. Add the cooked samp, tomatoes, potatoes and stock cubes and allow to simmer for another hour.
5. Season to taste with the salt, pepper and sugar and stir in the herbs.
6. Add bay leaf and thyme 30 minutes into that hour.