Dutch Bean Stew and Salty Meat
Description
Fast, nutricious and spicy. The Dutch brown beans that are mostly grown in Noord-Holland and Zeeuws-Vlaanderen are rich in protein and full of flavor. Even more delicious when
simmered in a sauce or a stew with lots of garlic, onions and aromatizing spices and some salty pork belly. You can also make this dish as hot as you like with sambal or chilies.
The creamy French red skinned Roseval potatoes bring this dish to a higer level and reveal the spices harnished in them to give you that savory and whole making taste you have been looking for. This recipe could set you up for a real medieval kings stew dinner accompanied by some fine bread and butter, this meal will keep you warm on a cold rainy day. You can use carrot instead of pumpkin in this recipe.
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The creamy French red skinned Roseval potatoes bring this dish to a higer level and reveal the spices harnished in them to give you that savory and whole making taste you have been looking for. This recipe could set you up for a real medieval kings stew dinner accompanied by some fine bread and butter, this meal will keep you warm on a cold rainy day. You can use carrot instead of pumpkin in this recipe.
Ingredients
- 1 can brown beans
- 4-5 Roseval potatoes
- 5 sun-dried tomatoes
- 5 tomatoes or a can of peeled tomatoes
- 4 pork belly slices
- 4 big garlic cloves
- 1 big onion
- 200 g zuchinni
- 150 g pumpkin
- 100 g parsley
- 75 g chives
- 1/2 ceylon or cinnamon stick
- 1/2 tbsp tomato paste
- 1/2 tbsp sambal,chilli powder or hot sauce
- 4 cloves
- 3 tsp cummin seeds
- 3 Indian bay leaves
- 1 star anise
- 2 tsp salt
- 120 ml water
- 1 drizzle oil
Instructions
- 1 1. Peel and cut the potatoes, pumpkin, zuchinni, onion and chop the garlic finely and tomatoes rough. Grind the dry herbs very small and rub some on the meat. Then mix in themasala currywith the left over spices. If needed, grind more. Then prepare a pan of boiling water. Chop the sundried tomato into short strips.
2. Boil the potatoes. Then in a saucepan or slow cooker bake the slices pork chops in oil, when golden brown add the tomato puree and dry masala spice blend. Add the pumpkin, onions, zuchinni, garlic 2 minutes after each other with the salty meat, then add the cut tomatoes.
3. Wait untill the sauce is simmering. and meanwhile cut the green herbs, parsley and chives. Remove the boiled potatoes and add them together with as much water as needed, about one cup to the sauce together with the sun-dried tomato strips. Dont forget the Dutch brown beans, off course.
4. Now let the sauce thicken for few minutes, till the potaoes fall apart, maybe start cutting up some pork in smaller pieces, toast some bread and butter it. Scoop the Dutch bean stew in a huge bowl, and sprinkle some green herbs on top et voilà, bon appétit, your in culinary heaven!
Thank you for trying
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