Brenebon (Brenebon)
Overview
Brenebon is a kidney bean soup from Manado in North Sulawesi, Indonesia. Red kidney beans are simmered until soft in a broth made with pork knuckle, ribs or beef, then carrots, potatoes, leeks, celery and spring onion are added. The soup is seasoned with garlic, white pepper, nutmeg and sometimes cloves, and it has a mild, warming flavour. Some cooks fry the garlic and shallots first for a richer taste. It is eaten hot with rice, and it is often served with fried shallots on top and a little chilli sambal on the side.
History
The name brenebon comes from the Dutch bruine bonen soep, which means brown bean soup, and the dish was learned from Dutch cooking during the colonial period. In Manado and the Minahasa region it is a family favourite for celebrations such as Christmas and New Year, and it is also eaten in Maluku and other parts of eastern Indonesia, often in a version made without pork.
Main ingredients
Kidney beans, pork or beef, carrot, celery, nutmeg, spring onion. The soup is built on meat broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Bean soups · Beef soups · Pork soups · More soups from Indonesia
Recipe
Method
- 11.5 h
Simmer the meat and beans in 2.5 l water for 1.5 hours, until the beans are soft.
- 2
Fry the garlic and shallots in the oil and add them to the pot.
- 315 min
Add the carrots, potatoes, nutmeg and pepper and cook for 15 minutes.
- 45 min
Add the leek, celery and spring onion and cook for 5 minutes.
- 5
Season and serve with rice and fried shallots.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
