Dutch Brown Bean Stew (Vijfschaft) Recipe

Name: Dutch Brown Bean Stew (Vijfschaft)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried red kidney beans, picked over and rinsed (1/2 pound); 2 tablespoons finely chopped ham fat; 1/2 lb smoked bacon, sliced; 1 1 lb smoked Polish kielbasa or 1 lb any german style smoked hunter's sausage, cut into 1/2 inch pieces; 1 lb carrot, cut into 1/4 inch thick rounds; 4 medium size onions, sliced 1/4 inch thick (about1 3/4 pounds total); 2 granny smith apples, peeled, cored, and cut into wedges; 2 lbs boiling potatoes, peeled and sliced 1/4 inch thick; 1 teaspoon salt; 1 tablespoon cornstarch, dissolved in; 2 tablespoons water; 1/4 cup unsalted butter

Servings: persons

1 cup dried red kidney beans, picked over and rinsed (1/2 pound)
2 tablespoons finely chopped ham fat
1/2 lb smoked bacon, sliced
1 1 lb smoked Polish kielbasa or 1 lb any german style smoked hunter's sausage, cut into 1/2 inch pieces
1 lb carrot, cut into 1/4 inch thick rounds
4 medium size onions, sliced 1/4 inch thick (about1 3/4 pounds total)
2 granny smith apples, peeled, cored, and cut into wedges
2 lbs boiling potatoes, peeled and sliced 1/4 inch thick
1 teaspoon salt
1 tablespoon cornstarch, dissolved in
2 tablespoons water
1/4 cup unsalted butter

1
Put the 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.
2
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.
3
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.
4
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.
5
Real Stew.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dried red kidney beans, picked over and rinsed (1/2 pound), 2 tablespoons finely chopped ham fat, 1/2 lb smoked bacon, sliced, 1 1 lb smoked Polish kielbasa or 1 lb any german style smoked hunter's sausage, cut into 1/2 inch pieces, and more.

Yes, Dutch Brown Bean Stew (Vijfschaft) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dutch Brown Bean Stew (Vijfschaft)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions