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
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 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
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