Best Bruine Bonen Met Spek Brown Beans With Bacon Recipes

Dutch Brown Beans and Rice image

Provided by Vickie Parks

Categories Pork

Time 45m

Number Of Ingredients 16

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.

DICKE BOHNEN MIT SPECK (BROAD BEANS WITH BACON) image

Provided by Ellen Bales

Categories Vegetables

Time 1h20m

Number Of Ingredients 9

3 oz german or american bacon, chopped
1/2 large onion, chopped
2 green onions
2 lb fresh fava beans, shelled
1 c beef broth
1 tsp chopped summer savory (may use thyme or oregano)
salt and pepper to taste
3 Tbsp sour cream
chopped parsley for garnish

Steps:

1. Cube the bacon and fry in a large skillet to release the fat. Saute the onions until translucent, then add chopped green onions and saute 2 more minutes.
2. Add the shelled fava beans and cook for 5 more minutes, stirring. Add the broth and summer savory (thyme or oregano). Add salt to taste, and pepper.
3. Cover and cook over low heat for 45 minutes or until the beans are soft. Ten minutes before the end of cooking time, remove the lid to reduce the liquids.
4. Stir in the sour cream and heat but do not boil. Garnish with fresh, chopped parsley and serve with boiled potatoes.