Dutch brown bean


The Dutch brown bean is cultivated in the South-West of Holland. It is probably the bean that is most well known and commonly eaten among the Dutch. The color is as brown as can be and the texture is nice and creamy. The Dutch brown bean does the job perfectly in a comforting dish with bacon, onion, bell peppers, garlic and some tomato sauce. Bean soup with Dutch brown beans is a traditional Dutch meal.

general advice for preparation

Soak the beans in cold water for approximately 8 hours. Rinse them. Put them in a pan in cold water and bring to the boil, without adding salt. Simmer the beans gently in 1 to 2 hours until cooked, while checking occasionally for tenderness and to inspect if there is still enough water in the pan.


When you keep them in a dark and dry place they keep very well for at least one year.


In my recipes you will also find a recipe with Dutch brown beans.


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