Dutch Brown Bean Soup Netherlands Recipes

DUTCH BROWN BEAN SOUP (NETHERLANDS)

Dutch Brown Bean Soup (Netherlands) image

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

Ingredients

5 ounces smoked bacon, cubed
1 tablespoon unsalted butter
5 shallots, chopped
1 large carrot, diced
1 large leek, sliced in rings
1 tablespoon ground paprika
3 lbs pinto beans, drained, rinsed
12 ounces tomato puree
3 cups beef stock
2 bay leaves
1 dash salt, to taste
1 dash pepper, to taste
2 teaspoons Worcestershire sauce, to taste
1/2 cup celery leaves, chopped

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

Dutch Brown Beans and Rice image

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

Ingredients

1/2 lb salt pork (or use 4 or 5 thick slices salt-cured bacon if you can't find salt pork)
1 medium onion, peeled and diced
1 medium red bell pepper, seeded and chopped
2 clove garlic, minced
1 large tomato, chopped
3 cups dutch brown beans (or 2 (15-oz) cans pinto beans, rinsed and drained)
1 cup water
1/4 cup tomato sauce
1 tsp ground ginger
1 tsp black pepper
1 tsp beef bouillon granules
1 bay leaf
1/4 cup fresh celery leaves
1 Tbsp granulated sugar
FOR SERVING
4 cups cooked white rice, for serving

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

Dutch Brown Bean Soup image

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

Ingredients

2 cups brown beans, soaked overnight and drained
3 liters water
1 bay leaf
2 -3 leeks, washed and sliced in rings
1 large carrot, cubed
1 large peeled potato, cubed
Worcestershire sauce
salt and pepper
1 bouillon cube (optional)
1/2 cup chopped flat celery leaves

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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