DUTCH BROWN BEAN SOUP
A traditional soup, it can be made very basic and varied by additional ingredients. It is very filling and is often eaten here as a main dish with bread. The brown beans we use are also known as Swedish brown beans. If you cannot get these then the best substitute for this soup would be Pinto beans. I always serve this with dark fried onions and crispy bacon cubes. Soaking time not included.
Provided by PetsRus
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the beans in a pan with the water and bay leaf, bring to the boil.
- Boil rapidly for 10 minutes, then simmer for 1 1/2 hours or until the beans are tender.
- Then add the leeks, carrot, potato, Worcestershire and salt and pepper, simmer for another 30 minutes.
- Taste the soup or you want to add a stock cube.
- You can puree the soup at this point, but it is nicest when you just mash the beans and potatoes a bit so it thickens.
- Add the celery leaves 5 minutes before serving.
- Other additions/fillings for the soup: left-over cooked beef or pork, tiny meatballs, slices of smoked sausage, hot sauce, ketchup.
- Fried onions and bacon for serving.
Nutrition Facts : Calories 434, Fat 1.5, SaturatedFat 0.4, Sodium 57.6, Carbohydrate 83.1, Fiber 27.6, Sugar 3.5, Protein 25.2
DUTCH BROWN BEAN SOUP (NETHERLANDS)
Make and share this Dutch Brown Bean Soup (Netherlands) recipe from Food.com.
Provided by Sydney Mike
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, fry the bacon in the butter, then add shallots, carrot, leek & ground paprika, mixing well.
- Add beans, tomato puree, beef stock & bay leaves, then bring the soup to a boil. Reduce heat & simmer 15 minutes.
- Remove bay leaves, then season to taste with salt, pepper & Worcestershire sauce.
- With a stick blender of food processor, process the soup until somewhat smooth. Add celery leaves just before serving.
Nutrition Facts : Calories 797.1, Fat 20.9, SaturatedFat 7.4, Cholesterol 46.6, Sodium 1613.5, Carbohydrate 108.5, Fiber 34, Sugar 7.7, Protein 48.8
BROWN BEANS
Southern-style brown beans.
Provided by Kerry
Categories Side Dish Beans and Peas
Time P1DT4h10m
Yield 8
Number Of Ingredients 6
Steps:
- Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.
- The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.
- Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.
Nutrition Facts : Calories 478.4 calories, Carbohydrate 36.4 g, Cholesterol 71.5 mg, Fat 22 g, Fiber 8.8 g, Protein 32.3 g, SaturatedFat 7.8 g, Sodium 319.5 mg, Sugar 2 g
BRUINE BONEN MET SPEK - BROWN BEANS WITH BACON
Hollanders like plain, substantial food and lots of it. This hearty dish would serve as well as a main dish as it would a side and is courtesy of the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time.
Provided by Molly53
Categories Pork
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Soak beans overnight in cold water.
- Drain, place in kettle and cover with boiling salted water and cook until tender, 3 to 5 hours.
- Dice bacon and fry until crisp; drain well.
- Slice onions thinly and fry in bacon fat.
- Mix bacon, vinegar and cooked onions with the beans; serve.
Nutrition Facts : Calories 117.8, Fat 10.2, SaturatedFat 3.4, Cholesterol 15.4, Sodium 655.2, Carbohydrate 3.5, Fiber 0.5, Sugar 1.4, Protein 2.9
DUTCH BROWN BEANS AND RICE
In the Netherlands this dish is called 'Bruine Bonen met Rijst'. The Dutch brown beans can be difficult to find outside of Europe, so you can use canned pinto beans as a substitute, just rinse and drain them well. The recipe dates back centuries to the sugar plantations in Suriname (a former Dutch colony). Undesired cuts of meat...
Provided by Vickie Parks
Categories Pork
Time 45m
Number Of Ingredients 16
Steps:
- 1. Sauté the salt pork in a skillet until soft and transparent. Add the onion, bell pepper and garlic to the skillet, and stir well. Add the tomato and cook about 3 minutes or until the tomato is soft. Add the beans, water, tomato sauce, ginger, pepper, beef bouillon and bay leaf. Bring to a brisk boil. Once it reaches a boil, reduce heat to low, and let simmer for 20 minutes. The pork tends to be salty, but you can add salt at this point, if preferred.
- 2. While the pork/bean mixture simmers, prepare the rice according to package directions.
- 3. After the pork/bean mixture simmers for 20 minutes, remove the bay leaf. Then stir in the sugar and celery leaves, and simmer for 5 more minutes.
- 4. Divide the rice among 4 large bowls or serving plates with high sides. Spoon the pork and bean mixture on top of the cooked rice, and serve immediately.
DUTCH BROWN BEAN STEW (VIJFSCHAFT)
The name of this stew in Dutch is vijfschaft, which means "five kinds," because it is made with five different fruits and vegetables. For the hunter's sausage, try a German or Hungarian deli.
Provided by Olha7397
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the beans in a large casserole and cover with lightly salted water. Bring to a boil, and reduce the heat to low. Cover and cook until almost tender, 45 to 60 minutes. Drain, saving 3 cups of the cooking liquid. Return the beans to the casserole with the reserved liquid.
- While the beans are cooking, in a large skillet, cook the ham fat over medium heat until it is sizzling vigorously. Brown the bacon and sausage together until the sausage is no longer pink, if using fresh sausage, or until the bacon edges are crisp, about 10 minutes.
- Add the carrots, onions, and apples to the casserole with the beans and simmer over low heat for 15 minutes, covered, stirring occasionally. Add the potatoes and salt and continue to cook until the potatoes are tender, about 1 1/4 hours. Stir in the dissolved cornstarch to thicken the sauce, then stir in the butter.
- Transfer the sausage and bacon and any accumulated fat to the casserole and push down into the stew. Heat for 5 minutes over low heat, covered. Then serve from the casserole. Makes 6 servings.
- Real Stew.
Nutrition Facts : Calories 840.1, Fat 46, SaturatedFat 17.6, Cholesterol 105.8, Sodium 2015.4, Carbohydrate 73.9, Fiber 11.7, Sugar 13.4, Protein 34.4
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- Cut the garlic, carrot, parsnip and onions in pieces. Cut the leeks in rings. Set aside the light green rings. The white and dark green parts go in the broth togethers with the other cut veggies.
- Pin the cloves in the bayleaves and add to the broth. Add the brown beans, but set aside a little hand of beans for later (unless you have the optional small tin of mixed beans). Let it cook. As soon as the carrot is done; it’s cooked enough. This will take around 20 minutes; depending on how thick or thin you cut your veggies.
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