- Joice J
Brenebon Soup (Manadonese and Dutch Bruine Bonen Soep)
VEGAN recipe included.
This delicious soup is a staple soup in my house. This delightful soup will lift your spirit and warm your soul on the darkest winter nights. It's a hearty soup, easy to make, rich, and fulfilling, and my favorite food that is perfect for this season. This dish remained me home.
Brenebon is derived from traditional Dutch Bruine Bonen Soup and adopted by the North Sulawesi people (Manado), an ethnic group from Indonesia. The name 'Brenebon' is the local pronunciation of Bruine means brown, and Bonen means beans; it is made with brown beans and pork, beef, and chicken, and my favorite is smoked tuna. Brenebon ingredients are a little different from Dutch Bruine Bonen Soup; it has Nutmeg, cloves, chili, and Pepper making it more vibrant in taste.
For some reason, my mom likes to cook it with smoked fish and serve it on the weekend right after getting off from the church.
Although I was not too fond of it when I was growing up, now that I'm an adult and far from home, I've grown to love it, and it's become my comfort food whenever I miss home.
Ingredients:
2 lb (1.3 kg) canned Brown beans (or pinto beans) drained and rinsed.
One pound (500kg) pork hock. If you want to use beef, use beef ribs or oxtail.
2 tsp nutmeg powder
2 cloves or 1 tsp cloves powder
2 tsp white or Black Pepper
1 carrot peeled and diced
1 celery diced
1 1/2 tsp sugar
5 shallot chopped
3 cloves of garlic
salt to taste
1 tablespoon of butter
Worcester sauce to taste
2 green onions finely sliced
Hot chilly (optional)
Direction:
Boil the meat for 30 minutes or until tender, and add salt.
Stir fry onion and garlic in butter. Add Nutmeg and ground pepper.
When the meat is done, add the can beans and carrots.
Transfer the sauteed mixture to the pot. Add cloves and Worcester sauce to the taste, and simmer for 15 minutes.
Ready to serve and garnish with green onions and chopped celery.
For Vegan Recipe:
2 lb (1.3 kg) canned Brown beans (or pinto beans) drained and rinsed.
1 Tofu
2 tsp nutmeg powder
2 cloves or 1 tsp cloves powder
2 tsp white or black Pepper
1 carrot peeled and diced
Mushroom
1 celery diced
1 1/2 tsp sugar
5 shallot chopped
3 cloves of garlic
salt to taste
1 tablespoon of Vegetable butter or vegan butter
2 green onions finely sliced
Hot chilly (optional)
Direction:
Stir fry onion and garlic in butter. Add Nutmeg and Pepper.
Put water
Put beans, tofu, and Carrots
Put the rest of the ingredients, including the Mushroom
Shimmer for 15 minutes.
Ready to serve and garnish with green onions and chopped celery.
If you use dried beans, boil them until tender, drain them, and transfer them to the soup.
Eet Smakelijk and Selamat Makan!
I hope you have a chance to try this delicious soup, and thank you for reading,
much love,
