Bruine Bonen Met Spek - Brown Beans With Bacon

Hollanders like plain, substantial food and lots of it. This hearty dish would serve as well as a main dish as it would a side and is courtesy of the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time.

• Ready In: 20 mins
• Serves: 10-12

Ingredients

• 1  quart  dried beans
• 2  teaspoons salt
•  water, boiling
• 1⁄2 lb bacon
• 3  onions
• 1⁄4 cup wine vinegar

Directions

1. Soak beans overnight in cold water.
2. Drain, place in kettle and cover with boiling salted water and cook until tender, 3 to 5 hours.
3. Dice bacon and fry until crisp; drain well.
4. Slice onions thinly and fry in bacon fat.
5. Mix bacon, vinegar and cooked onions with the beans; serve.