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
THE ONCE AND FUTURE BEANS
Steps:
- Heat oven to 250 degrees F.
- Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
- Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
- Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.
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
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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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