Best Dutch Brown Bean Soup Netherlands Recipes

DUTCH BROWN BEAN SOUP (NETHERLANDS)

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.

DUTCH BROWN BEAN SOUP

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.

DUTCH BROWN RAGOUT SOUP

Steps:

• Saute the first five ingredients with bacon in butter until tender.
• Add the flour and stir constantly for about 4- 5 minutes.
• Add 3 cups of the broth, stirring to avoid any lumps.
• Add the rest of the broth and push through a sieve, or use immersion blender to make a thick broth.
• Add the seasonings, the wine, meatballs and mushrooms.
• Simmer for 20 minutes, or until the mushrooms are barely cooked and the meatballs are heated through.

DUTCH BROWN BEAN STEW (VIJFSCHAFT)

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.