The Philosopher (Simplified)

• ½ Lb or ¼ kg (225 to 250 g) dry dark red kidney beans
• 1¼ Lb, ½ kg (500-600g) stew beef
• 5 slices of ready-to-eat, fully cooked bacon
• 4 apples (Granny Smith)
• a few potatoes
• ½ tsp summer savory
• 1 or 2 bay leaves
• 1 tsp ground cloves
• some ground pepper for the meat
• a little butter and 1½ tsp olive oil for browning the meat

1. The afternoon or evening before, pick over dry beans to remove dirt and imperfect beans, rinse beans and let them soak. You may refresh the soaking water a few times.
2. Take meat out of the refrigerator one or two hours before baking, five or six hours before dinner
3. 4 Hours before dinner, rinse beans, add savory and Bay leaves, add 5 cups or 1¼ liter warm water (from a kettle) - bring to a boil, cover and lower heat
4. Put butter and oil in pan on medium heat
5. Grind pepper over the meat, work it in, then add meat to the pan with heating butter and oil, brown the pieces of meat on all sides
6. Lower heat and add a little water (2 TBsp, 30 ml or so), let it stew at a slow bubble
7. One hour before dinner, wash and cut up 2 apples, remove core, add apple pieces to stewing meat, stir in and bring back to a slow boil
8. Break bacon slices in 4 or 5 pieces and add
9. Add 1 tsp ground cloves
10. Half an hour before dinner, repeat with the remaining two apples
11. Cook potatoes

Instead of just boiled potatoes you could make mashed potatoes as a side dish. You'll need more than a few potatoes then

• about 1½ Lb, 600 g potatoes
• 5 oz, 150 ml milk
• a knob of butter
• a little nutmeg and ground pepper

1. Peel and cut potatoes to reasonable size
2. Add water to about half the height of the potatoes
3. Bring to a boil, lower heat and cook for 17 minutes
4. Drain, leave on low heat for 2 minutes more
5. Heat up milk for a minute in the microwave
6. Add milk and butter, let stand for a minute or two
7. Slowly smash potatoes

aardappels slang: piepers 2

aardappels schillen 2

geschilde aardappels

stamper

aardappelpuree

You could add onion:
1 Large sweet onion - peel, cut in half and then in slices, loosen half-rings
Sauté for 5 or 10 minutes, till glassy (before the meat goes in)

Traditionally, the dish is made of layers of the meat/beans/apples mixture alternating with layers of mashed potatoes, and put in the oven

Traditionally, there's a side dish of pickled small onions

Your chef: Marco Schuffelen - email more recipes (Dutch & International) Hear Dutch food words and lines more Dutch

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