Dutch Brown Bean Soup Netherlands Recipes

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.

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.

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.