Dutch Brown Bean Stew (Vijfschaft)

Time

Yield

6 servings

Ingredients

Ingredients

1 cup dried red kidney beans (1 1/2 pound), picked over and rinsed
2 tbsp. finely chopped ham fat
1/2 lb. smoked bacon, sliced
1 lb. fresh or
smoked Polish kielbasa or
2 inch pieces
1 lb. carrots, cut into 1/4 inch thick rounds
4 md. size onions (about1 3/4 lb. total), sliced 1/4 inch thick
2 Granny smith apples, peeled, cored, and cut into wedges
2 lbs. boiling potatoes, peeled and sliced 1/4 inch thick
1 tsp. salt
1 tbsp. cornstarch dissolved in 2 tbsp. water
1/4 cup unsalted butter

Instructions

Put 1 cup dried red kidney beans that should be about 1/2 pound beans in a large casserole and cover with lightly salted water. Bring to a boil, and reduce the heat to low. Cover and cook until almost tender, 45 to 60 minutes. Drain, saving 3 cups of the cooking liquid. Return the beans to the casserole with the reserved liquid.

While the beans are cooking, in a large skillet, cook the ham fat over medium heat until it is sizzling vigorously. Brown the bacon and sausage together until the sausage is no longer pink, if using fresh sausage, or until the bacon edges are crisp, about 10 minutes.

Add the carrots, onions, and apples to the casserole with the beans and simmer over low heat for 15 minutes, covered, stirring occasionally. Add the potatoes and salt and continue to cook until the potatoes are tender, about 1 1/4 hours. Stir in the dissolved cornstarch to thicken the sauce, then stir in the butter.

Transfer the sausage and bacon and any accumulated fat to the casserole and push down into the stew. Heat for 5 minutes over low heat, covered. Then serve from the casserole. Makes 6 servings.

Real Stew

Author's Comments

The name of this stew in Dutch is vijfschaft, which means “five kinds,” because it is made with five different fruits and vegetables. For the hunter’s sausage, try a German or Hungarian deli.

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