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Gelderland Stew

A.1.Foods's picture
Ingredients
  Dry red kidney beans 2 1⁄2 Cup (40 tbs)
  Bacon slices 6 Medium
  Cubed boneless pork 1 Pound
  Onions 3 Medium, sliced
  Prepared mustard 1 Tablespoon
  Beef bouillon granules 2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Canned tomatoes 1 Pound, cut up
  Cubed peeled potato 4 Cup (64 tbs)
  Sliced celery 1 Cup (16 tbs)
  Green pepper strips 1 Cup (16 tbs)
  Shredded cabbage 3 Cup (48 tbs)
Directions

Rinse kidney beans.
In Dutch oven combine beans and 8 cups water.
Bring to boiling.
Reduce heat; simmer 2 minutes.
Remove from heat.
Cover; let stand 1 hour.
(Or, soak beans in water overnight.) Drain.
Cook bacon till crisp; drain, reserving 3 tablespoons drippings.
Crumble bacon; set aside.
Brown pork cubes in reserved drippings; add pork to beans.
Cook onion in remaining drippings till tender; add to beans along with mustard, bouillon granules, 2 teaspoons salt, nutmeg, and 1/4 teaspoon pepper.
Add 6 cups fresh water.
Bring to boiling; reduce heat.
Cover; simmer 50 minutes or till beans are nearly tender.
Add un-drained tomatoes, potatoes, and celery.
Simmer, covered, 20 to 25 minutes.
Add green pepper and cabbage; simmer, covered, 5 to 10 minutes or till vegetables are tender.
Add bacon.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Interest: 
Party

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