This Dutch brown bean casserole, with streaky bacon, is a delicious winter meal. A filling dish with potatoes and savoy cabbage, as well as the bacon, made even tastier by the addition of mustard.
The main thing:
This brown bean casserole, with rashers of bacon, is a delicious Dutch dish to enjoy on cold days. Wonderfully filling, with potatoes, savoy cabbage and leeks.
You could replace the savoy cabbage with other types of cabbage, such as Chinese cabbage or white cabbage. The best type of potato to use is a waxy variety, but you can also use pre-cooked potato pieces if you prefer.
This casserole does not need lots of additional spices to make it tasty; the beef stock and nutmeg give it plenty of flavour.
Made by Véronique
Published at 2024-01-24, this recipe is for 4 people and takes 1 hours 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 25-01-2024
View the original recipe via:
Fill a medium saucepan with water, add 1 beef stock cube and bring to a boil.
Wash the potatoes and cut them into wedges. There is no need to peel the potatoes. Cook the potato chunks in the boiling water until al dente.
Meanwhile, wash the savoy cabbage and cut it into chunks.
Peel and chop the onion. Wash the leeks and cut them into fine rings.
Heat a knob of butter in a frying pan and sauté the onion in it for 2 minutes.
Add the leeks and savoy cabbage and cook for around 10 minutes, stirring frequently.
Briefly fry the tomato purée, then add 300 ml of water and 1 beef stock cube.
Put a lid on the pan and simmer for half an hour.
Rinse the brown beans in a colander, then add them to the pan along with the potatoes.
Meanwhile, spread 2 tablespoons of mustard over the bacon rashers. Make sure they are completely coated with mustard.
Fry the bacon slices until nice and crisp, in either a large frying pan or a griddle pan.
Let the brown bean casserole simmer until the liquid has evaporated and all the ingredients are fully cooked.
Season with a pinch of nutmeg, salt and pepper, and serve the brown bean casserole topped with the crispy bacon rashers. Enjoy your meal!
Which spices go well with brown beans?
Brown beans pair well with nutmeg, bay leaf, paprika and cloves, among others.
Which type of potatoes are best for a brown bean casserole?
For this casserole, it is best to use waxy potatoes as floury potatoes will fall apart. This will make the dish more of a stew, which will be less tasty than this casserole.