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dutch brown beans and rice

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

In the Netherlands this dish is called 'Bruine Bonen met Rijst'. The Dutch brown beans can be difficult to find outside of Europe, so you can use canned pinto beans as a substitute, just rinse and drain them well. The recipe dates back centuries to the sugar plantations in Suriname (a former Dutch colony). Undesired cuts of meat that plantation owners didn't want (such as pig tails and chicken feet) were given to slaves, who made use of all meat they could get. And this nutritious recipe became a favorite. Interestingly, those cuts of meat are now some of the most expensive in the Netherlands.

yield 4 serving(s)
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For dutch brown beans and rice

  • 1/2 lb
    salt pork (or use 4 or 5 thick slices salt-cured bacon if you can't find salt pork)
  • 1 md
    onion, peeled and diced
  • 1 md
    red bell pepper, seeded and chopped
  • 2 clove
    garlic, minced
  • 1 lg
    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

How To Make dutch brown beans and rice

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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