Dutch-Indonesian beans

This is a recipe I watched my dad, which he learned from his Nan, make lots and lots of times. BBR (brown beans with rice) was a regular when I was a kid and the this just feels like coming home.

Lately the temperature has dropped significantly in Amsterdam. And there’s been rain. Ugh, result? Arriving (anywhere) drained from energy and all that’s good in this world after 40 minutes of headwinds. Coming home soaked through drowned cat and/or pandalook. When your ride usually would be 20 minutes. A comforting (heart)filling meal is al you need then right?

Filling + warming = comfort food. Everyone has his own interpretation of comfort food, but this one is very high on my list. My dad usually made this during the colder and darker month of the year. On those days when the wind blew right through, you’ve been in the cold slightly too long wondering if you’d ever be able to feel warmth again. One step through the door and I was met by the scent of freshly cooked rice and spices. If that isn’t warming/comforting I don’t know what is.

Dutch-Indonesian beans (big pan for 2 people):

  • 400 gr kidneybeans (soaked or canned)
  • 120 gr bacon
  • 1 tbs sunflower oil
  • 1 large red onion, in rings
  • 2 larges cloves of garlic, finely chopped
  • Piece of trassi
  • 1-2 ts cloves (ground)
  • 1-2 ts sambal oelek
  • Sweet soy sauce
  • Salt & pepper
  • Handfull celery, finely chopped
  1. Heat oil in a wok and shortly fry the onions and garlic before adding the bacon and trassi.
  2. Once the bacon is cooked add beans and a splash of water. Personally I don’t really like the water from the canned beans but if you find it easier you can use that in stead of tap water.
  3. Add ground cloves, salt, pepper, sambal and sweet soy and leave to zimmer for about 10 minutes.
  4. Add a little butter and the finely chopped celery before serving with rice.

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