Gelderland Stew Recipe
Ingredients
| Dry red kidney beans | 2 1⁄2 Cup (40 tbs) | |
| Bacon slices | 6 Medium | |
| Cubed boneless pork | 1 Pound | |
| Onions | 3 Medium, sliced | |
| Prepared mustard | 1 Tablespoon | |
| Beef bouillon granules | 2 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon | |
| Canned tomatoes | 1 Pound, cut up | |
| Cubed peeled potato | 4 Cup (64 tbs) | |
| Sliced celery | 1 Cup (16 tbs) | |
| Green pepper strips | 1 Cup (16 tbs) | |
| Shredded cabbage | 3 Cup (48 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2690 Calories from Fat 612
% Daily Value*
Total Fat 69 g105.5%
Saturated Fat 21.5 g107.5%
Trans Fat 0 g
Cholesterol 270.7 mg90.2%
Sodium 4142.3 mg172.6%
Total Carbohydrates 382 g127.4%
Dietary Fiber 83.3 g333.1%
Sugars 53.1 g
Protein 164 g328.7%
Vitamin A 89.4% Vitamin C 780.1%
Calcium 57.7% Iron 93.9%
*Based on a 2000 Calorie diet
Directions
In Dutch oven combine beans and 8 cups water.
Bring to boiling.
Reduce heat; simmer 2 minutes.
Remove from heat.
Cover; let stand 1 hour.
(Or, soak beans in water overnight.) Drain.
Cook bacon till crisp; drain, reserving 3 tablespoons drippings.
Crumble bacon; set aside.
Brown pork cubes in reserved drippings; add pork to beans.
Cook onion in remaining drippings till tender; add to beans along with mustard, bouillon granules, 2 teaspoons salt, nutmeg, and 1/4 teaspoon pepper.
Add 6 cups fresh water.
Bring to boiling; reduce heat.
Cover; simmer 50 minutes or till beans are nearly tender.
Add un-drained tomatoes, potatoes, and celery.
Simmer, covered, 20 to 25 minutes.
Add green pepper and cabbage; simmer, covered, 5 to 10 minutes or till vegetables are tender.
Add bacon.
Chef
