Grey Pea Dish
This is a traditional Dutch dish, a stew, which contains grey peas or kapucijners as we call them in The Netherlands. The name comes from the Capuchin monks; it refers to their habits—how this happened I have no idea, maybe they ate them a lot or so.
This is a traditional Dutch dish, a stew, which contains grey peas or kapucijners as we call them in The Netherlands. The name comes from the Capuchin monks; it refers to their habits—how this happened I have no idea, maybe they ate them a lot or so.
- 1 red onion diced
- 100 grams bacon diced
- 1 teaspoon paprika ground
- 4 shallots thinly sliced
- 1 leek thinly sliced
- 1 apple diced
- 1 cup grey peas which you soak, cook and swell. alternative use a 500 gram tin
- 1/2 teaspoon coriander seeds ground
- 1/2 teaspoon cumin seeds ground
- 300 grams beef minced
- 500 mililiters sour cream home made, alternatively buy.
- 1 jar piccalilli
- 2 tablespoons parsley fresh leaves
- 1 tablespoon cider vinegar raw
- Carbohydrate 18.4550340625 g
- Cholesterol 66.5 mg
- Fat 24.64151375 g
- Fiber 2.73358757245541 g
- Protein 18.77803375 g
- Saturated Fat 9.010879875 g
- Serving Size 1 1 Serving (230g)
- Sodium 263.536489583333 mg
- Sugar 15.7214464900446 g
- Trans Fat 2.9961905 g
- Calories 367 calories
Step-by-step
- 1 evening ahead: Start with soaking the grey peas. Take a cooking pan, add 1 cup of grey peas and add 3 cups of water and 1 tablespoon of raw apple cider vinegar. Let it soak for 12 hours or overnight like this. Pour off the water, catch the water and then replace the caught amount with fresh water. Cook the beans for 1 hour. After this put the beans in a warm place like a hay-box to swell for 3 hours. This improves digestibility and enhances the availability of nutrients of the beans. The soaking, cooking and swelling times are minimum amounts, longer only improves digestibility. Alternatively you can use tinned beans.
- 1 day ahead: make sour cream. Take 500 millilitres (or 2 cups) of cream and add piima or buttermilk culture to it. Let it culture for 12 to 24 hours on room temperature. Alternatively you can buy sour cream.
- Fry the bacon crisp in a cast iron frying pan with a bit of lard to prevent sticking. Keep separate. Add shallots, apple and leek to the frying pan and fry slow in the lard until its caramelised. add the spice and the mince and let the mince fry until its browned. Add the drained peas and mix it well together. Reduce the heat and let it simmer for a short while.
Historical Context and Bean Preparation
Traditional Dutch kapucijners derive their name from the color of Capuchin monk habits. Dried grey peas require a deliberate soaking phase with raw cider vinegar for twelve hours to break down complex carbohydrates and soften the seed coat effectively. Retaining the soak water before replacing it with fresh liquid ensures even starch gelatinization during the one-hour boil. Transferring the pot to an insulated container for a three-hour swelling period finishes the softening process without scorching the bottom.
Pan Searing and Scaling Considerations
Rendering diced bacon in a cast iron skillet creates sufficient animal fat to caramelize shallots, leeks, and diced apples slowly over moderate heat. Ground cumin and coriander seeds bloom directly in the fat before browning the minced beef. Multiplying this formulation for larger groups requires doubling the frying surface area rather than overcrowding a single pan, preventing moisture from trapping and steaming the meat.
