“If you put enough butter on it, even Sh*! Tastes good”

“If you put enough butter on it, even Sh*! Tastes good” is the closest thing I have to a family motto. Dutch cooking – if we are honest with ourselves – is not haute cuisine and cannot compete with delicate tastes of the French palette or the freshness of Mediterranean or Californian food. This fact, however, is quite beside the point, because the Dutch love their food with unsurpassed dedication. Eating Dutch is being home. Particularly for members the Dutch diaspora, like my family, the preparation of Dutch meals, particularly seasonal dishes, is a time to celebrate the simple pleasures of food and togetherness.

Monday, April 5, 2010

Mieke’s Many Bean Soup (Bonensoep)

Mieke’s Many Bean Soup (Bonensoep)
From Mieke Dankers Gallo

Spring is coming late this year, so I enjoyed a pot of early spring bean soup to warm me up after Easter.
Use soaked or cooked beans: kidney, black, black-eyed peas, pinto, garbanzo, lentils, navy, lima, white etc.

1 onion, chopped
2 carrots, chopped
2 sticks celery, chopped (including leaves)
corn, frozen
3 plus cloves garlic
1 28 oz. can tomatoes, cut
1 small can tomato paste
1 tsp. chili powder
1 tsp. Dijon mustard
1 tsp. dried basil
½ tsp. dried oregano
½ tsp. ground cumin
½ tsp. paprika
¼ tsp. cayenne pepper
small squeeze of lemon juice
½ tsp. pepper
salt to taste
dollop of olive oil
optional: zuchini, squash, green beans etc
also optional: Cajun sausage, sliced

Soak beans overnight or use canned beans.

Sauté onions, carrots, celery in olive oil in a large soup pot.

Add tomatoes and beans and water to the pot.

Simmer on low until beans and carrots are tender.

Allow about ½ hour for the corn, zuchinni or other quick-cooking vegetables to cook.

Sauté sausage briefly (if using), and add to soup with corn etc.
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