Tuinboontjes - Kidney Beans

Hollanders like plain, substantial food and lots of it. This hearty side dish that would serve equally as well for a main dish 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: 3 hrs 10 mins
• Serves: 6-8

Ingredients

• 2  cups dried kidney beans
• 1⁄2 cup vinegar
• 3  tablespoons sugar
• 1  teaspoon salt
• 1  lb bacon or 1  lb  lean pork

Directions

1. Soak beans overnight; drain.
2. Place in a stockpot, cover with fresh water and cook until tender (about 2 or 3 hours).
3. Drain beans; add vinegar, sugar and salt.
4. Fry bacon or pork and serve with beans.