Dutch Brown Beans Recipe Recipe For Shrimp

BROWN BEANS

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.

DUTCH BROWN BEAN SOUP

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.

TEMPURA-FRIED GREEN BEANS AND SHRIMP WITH GREMOLATA AND LEMON-PARSLEY AIOLI

Steps:

• Heat 2 1/2 inches canola oil in a Dutch oven over medium heat until a deep-fry thermometer registers 375 degrees F. Line a rimmed baking sheet with paper towels.
• While the oil is heating, place the lemon zest, minced parsley and half of the garlic on one side on the prepared baking sheet.
• In a mini food processor, combine the remaining 1 cup parsley and minced garlic with the egg yolks and lemon juice. Process on high speed until the parsley is well incorporated. Add the 1/2 cup canola oil and pulse until the aioli is emulsified. Transfer to a medium bowl. While whisking, slowly stream in the olive oil, until the aioli has thickened. Season with salt and pepper. Set aside.
• Whip the egg whites in a large bowl with a handheld mixer until stiff peaks form, about 3 minutes. Whisk in the rice flour and seltzer.
• Dip the green beans into the tempura batter then remove with a slotted spoon or a spider, letting any excess batter drip off. Fry in batches (to prevent the beans from clumping together) until golden brown and crispy, 2 to 3 minutes. Transfer to the other side of the baking sheet to drain.
• Dip the shrimp in the batter, letting any excess drip off, and fry until golden and crispy, 2 to 3 minutes. Transfer to the baking sheet to drain.
• To make the gremolata, combine the minced parsley and garlic with the lemon zest in a small bowl. Toss together with a spoon until well incorporated.
• Combine the green bean tempura with 1/2 of the gremolata in a medium bowl; season with salt, toss to evenly coat, then transfer to a plate. Repeat with the shrimp tempura and remaining gremolata.
• Serve the tempura with the lemon-parsley aioli, for dipping. Enjoy!

BEANS, BEANS, AND BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, and crumble.
• Place the ground beef and onions into a large skillet over medium heat, and cook and stir until the meat is no longer pink, breaking the meat apart as it cooks, about 10 minutes. Drain excess grease. Transfer the beef and onion mixture into a large Dutch oven. Stir in the crumbled bacon, honey barbecue sauce, pork and beans, kidney beans, lima beans, black beans, brown sugar, cider vinegar, liquid smoke, salt, and pepper.
• Cover, and bake in the preheated oven until bubbling, about 1 hour.

DUTCH BROWN BEAN SOUP (NETHERLANDS)

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.

ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY

Steps:

• Mix together all sauce ingredients in a small bowl.
• Heat oil over a nonstick pan and add shrimp stirring until cooked.
• Pour sauce in pan and stir to coat meat.
• Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
• Cook until meat is cooked through and veggies are soft.
• Serve over rice or alone.
• Enjoy!