Dutch Brown Beans and Rice

Dutch Brown Beans And Rice Recipe

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Vickie Parks


In the Netherlands this dish is called 'Bruine Bonen met Rijst'. The Dutch brown beans can be difficult to find outside of Europe, so you can use canned pinto beans as a substitute, just rinse and drain them well. The recipe dates back centuries to the sugar plantations in Suriname (a former Dutch colony). Undesired cuts of meat that plantation owners didn't want (such as pig tails and chicken feet) were given to slaves, who made use of all meat they could get. And this nutritious recipe became a favorite. Interestingly, those cuts of meat are now some of the most expensive in the Netherlands.


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10 Min
35 Min
Stove Top


  • 1/2 lb
    salt pork (or use 4 or 5 thick slices salt-cured bacon if you can't find salt pork)
  • 1 medium
    onion, peeled and diced
  • 1 medium
    red bell pepper, seeded and chopped
  • 2 clove
    garlic, minced
  • 1 large
    tomato, chopped
  • 3 cups
    dutch brown beans (or 2 (15-oz) cans pinto beans, rinsed and drained)
  • 1 cup
  • 1/4 cup
    tomato sauce
  • 1 tsp
    ground ginger
  • 1 tsp
    black pepper
  • 1 tsp
    beef bouillon granules
  • 1
    bay leaf
  • 1/4 cup
    fresh celery leaves
  • 1 Tbsp
    granulated sugar

  • 4 cups
    cooked white rice, for serving

How to Make Dutch Brown Beans and Rice


  1. Sauté the salt pork in a skillet until soft and transparent. Add the onion, bell pepper and garlic to the skillet, and stir well. Add the tomato and cook about 3 minutes or until the tomato is soft. Add the beans, water, tomato sauce, ginger, pepper, beef bouillon and bay leaf. Bring to a brisk boil. Once it reaches a boil, reduce heat to low, and let simmer for 20 minutes. The pork tends to be salty, but you can add salt at this point, if preferred.
  2. While the pork/bean mixture simmers, prepare the rice according to package directions.
  3. After the pork/bean mixture simmers for 20 minutes, remove the bay leaf. Then stir in the sugar and celery leaves, and simmer for 5 more minutes.
  4. Divide the rice among 4 large bowls or serving plates with high sides. Spoon the pork and bean mixture on top of the cooked rice, and serve immediately.

Printable Recipe Card

About Dutch Brown Beans and Rice

Course/Dish: Pork
Main Ingredient: Beans/Legumes
Regional Style: Dutch

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