Dutch Brown Bean Soup Recipes

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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

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

DUTCH BROWN BEAN STEW (VIJFSCHAFT)



Dutch Brown Bean Stew (Vijfschaft) image

The name of this stew in Dutch is vijfschaft, which means "five kinds," because it is made with five different fruits and vegetables. For the hunter's sausage, try a German or Hungarian deli.

Provided by Olha7397

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup dried red kidney beans, picked over and rinsed (1/2 pound)
2 tablespoons finely chopped ham fat
1/2 lb smoked bacon, sliced
1 lb smoked Polish kielbasa or 1 lb any german style smoked hunter's sausage, cut into 1/2 inch pieces
1 lb carrot, cut into 1/4 inch thick rounds
4 medium size onions, sliced 1/4 inch thick (about1 3/4 pounds total)
2 granny smith apples, peeled, cored, and cut into wedges
2 lbs boiling potatoes, peeled and sliced 1/4 inch thick
1 teaspoon salt
1 tablespoon cornstarch, dissolved in
2 tablespoons water
1/4 cup unsalted butter

Steps:

  • Put the beans in a large casserole and cover with lightly salted water. Bring to a boil, and reduce the heat to low. Cover and cook until almost tender, 45 to 60 minutes. Drain, saving 3 cups of the cooking liquid. Return the beans to the casserole with the reserved liquid.
  • While the beans are cooking, in a large skillet, cook the ham fat over medium heat until it is sizzling vigorously. Brown the bacon and sausage together until the sausage is no longer pink, if using fresh sausage, or until the bacon edges are crisp, about 10 minutes.
  • Add the carrots, onions, and apples to the casserole with the beans and simmer over low heat for 15 minutes, covered, stirring occasionally. Add the potatoes and salt and continue to cook until the potatoes are tender, about 1 1/4 hours. Stir in the dissolved cornstarch to thicken the sauce, then stir in the butter.
  • Transfer the sausage and bacon and any accumulated fat to the casserole and push down into the stew. Heat for 5 minutes over low heat, covered. Then serve from the casserole. Makes 6 servings.
  • Real Stew.

Nutrition Facts : Calories 840.1, Fat 46, SaturatedFat 17.6, Cholesterol 105.8, Sodium 2015.4, Carbohydrate 73.9, Fiber 11.7, Sugar 13.4, Protein 34.4

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

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

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