John Myers
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Snirtje and Rintjebraa on Groot Beans (big Beans with Bacon)
The perfect snirtje and rintjebraa on groot beans (big beans with bacon) recipe with a picture and simple step-by-step instructions.
Insett beans
- 750 g Beans
- Salt
- Pepper
Updrögt beans
- 500 g Dried beans
- Salt
- Pepper
- Vinegar
Groot beans
- 2 Glasses Beans thick
- 2 Pc. Carrots
- 1 g Diced onion
- 300 ml Broth
- 1 tbsp Flour
- 2 tbsp Butter
- 1 tbsp Savory
- 2 tbsp Crème fraîche with herbs
- 2 tbsp Vegetable oil
East Frisian Snirtjebraa
- 500 g Onions
- 50 g Lard
- 1 kg Pork neck
- 1 kg Beef neck
- 1 liter Water hot
- 1 tbsp Flour
- 50 g Cream
Insett beans
- Wash the cut beans well, bring to the boil briefly and drain. Put on with fresh water and boil for about 30 minutes, then drain and season.
Updrögt beans
- The dry beans are washed very thoroughly and cut into pieces approx. 2 cm long with scissors. Then you soak them for a night.
- The following day, the beans are boiled in fresh water for about 30 minutes. Now put them on a colander, put them back in the pot with pepper, salt and possibly a little vinegar to taste.
Groot beans
- Peel the onions and carrots, cut into slices or pieces and sauté in a saucepan with oil.
- Drain the beans (you can put the frozen ones in the pot) and add them to the pot. Add the savory, stir everything well and simmer on medium heat with the lid closed for about 10 minutes.
- In the meantime, prepare the roux. I always use 2 tablespoons of butter, 1 level tablespoon of flour and about 300 ml of broth, although this can be varied depending on taste and consistency.
- The preparation is as follows: Melt the butter in a small saucepan as soon as it is hot enough, sprinkle in the flour and stir well with a whisk, then add the stock and simmer on the lowest level for about 10 minutes, so that the typical flour taste disappears.
- Stir in between and add stock as required to achieve the desired consistency and quantity. Add the roux to the beans and stir everything well. Stir in the crème fraîche. Season everything with savory, salt and pepper.
East Frisian Snirtje and Rindjebraa
- Peel the onions. Melt the lard in a pan. Rub the neck roast, roast beef with salt and pepper. Sear the meat on all sides. Fill up with hot water, turn down the temperature and let the meat stew.
- In the meantime, dice the onions and add to the meat when it has braised for 30 minutes. Then simmer for another 40 minutes.
- Mix the flour with the cream. Thicken the sauce with the mixed cream, season to taste and keep warm.
- Cut the meat into portions and keep warm as well. To serve, distribute the meat mixed on platters and serve the sauce in sauce boats.
- With boiled potatoes.
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