Bruine Bonen Met Spek Brown Beans With Bacon Recipes

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.

BRUINE BONEN MET SPEK - BROWN BEANS WITH BACON

Bruine Bonen Met Spek - Brown Beans With Bacon image

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

Ingredients

1 quart dried beans
2 teaspoons salt
water, boiling
1/2 lb bacon
3 onions
1/4 cup wine vinegar

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

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