Brown beans and rice, or as we say in Holland, bruine bonen met rijst, is a typical dish from Suriname, a former colony of the Netherlands. Here in America, I don't have easy access to the Dutch brown beans, so I use pinto beans instead.
Bruine Bonen met Rijst
1 small piece salt pork
1 small onion, peeled and diced
1 garlic clove, minced
1 tomato, deseeded and chopped
2 cans pinto beans, drained and rinsed
1 cup water
1/4 cup tomato sauce
1 teaspoon ginger
1 teaspoonblack pepper
1/2 beef bouillon cube
1 bay leaf
1/4 cup celery leaves
1 tablespoon sugar
1 cup instant rice
Water
Cut the salt pork in small dice, then fry in a skillet until soft and transparent. Add the onion and the garlic. Stir until soft, then add the tomato. When the tomato has softened as well, add the beans, the water, the tomato sauce, ginger, pepper, the bouillon cube and bay leaf. Bring to a boil, then lower the heat and simmer for about twenty minutes. Taste and adjust (don't add any salt before tasting, the pork tends to be salty enough), add the sugar and the celery leaves, remove the bay leaf and stir everything together. Simmer for another five minutes while you prepare the rice.
Put the rice in a microwaveable bowl, add enough water so that the rice is covered, then microwave on high for two and a half minutes. Let it sit to dry for a minute or two, then stir.
Serve the beans on top of the rice. Nice with some crunchy slices of cucumber.
Bruine Bonen met Rijst
1 small piece salt pork
1 small onion, peeled and diced
1 garlic clove, minced
1 tomato, deseeded and chopped
2 cans pinto beans, drained and rinsed
1 cup water
1/4 cup tomato sauce1 teaspoon ginger
1 teaspoonblack pepper
1/2 beef bouillon cube
1 bay leaf
1/4 cup celery leaves
1 tablespoon sugar
1 cup instant rice
Water
Cut the salt pork in small dice, then fry in a skillet until soft and transparent. Add the onion and the garlic. Stir until soft, then add the tomato. When the tomato has softened as well, add the beans, the water, the tomato sauce, ginger, pepper, the bouillon cube and bay leaf. Bring to a boil, then lower the heat and simmer for about twenty minutes. Taste and adjust (don't add any salt before tasting, the pork tends to be salty enough), add the sugar and the celery leaves, remove the bay leaf and stir everything together. Simmer for another five minutes while you prepare the rice.
Put the rice in a microwaveable bowl, add enough water so that the rice is covered, then microwave on high for two and a half minutes. Let it sit to dry for a minute or two, then stir.
Serve the beans on top of the rice. Nice with some crunchy slices of cucumber.
Nou, ik bid nog steeds niet voor brune bonen, heur.
ReplyDeleteBartje :)
Ik woon inmiddels 32 jaar in Mexico en om de bruine bonen, op welke wijze van de honderd manieren ook klaargemaakt, kom je echt niet heen.
I love fried beans!!!!
I found my Omas receipt four weeks ago. I have made a pot of Brune Bonen every week for the last month. I almost cried the first bowl I had. The things we miss. I cant wait to get home and have more :)
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