About the Recipe
Enjoy this traditional Dutch-inspired dish with a sweet and savory vinegar twist!
Ingredients
Ingredients:
- 1 pound dried kidney beans
- 8.8 ounces bacon (8-10 slices)
- 1 large head of lettuce (for main)
- 1 tablespoon butter
- 1 tablespoon apple babcai vinegar
- 4.42 ounces apple syrup**
- Salt, to taste
Preparation
#### Instructions
1. Soak Beans:
  - Soak the dried kidney beans overnight in plenty of cold water.
2. Cook Beans:
  - Drain and rinse the beans. Place them in a large pot and cover with fresh water. Add a pinch of salt.
  - Bring to a boil, then reduce to a simmer and cook for about 90 minutes, until the beans are tender. (Alternatively, use a pressure cooker: cook the beans for 7-10 minutes under pressure.)
3. Prepare Bacon:
  - About 10 minutes before the beans are done, start cooking the bacon. Cut the bacon into pieces.
  - Fry the bacon in a non-stick pan over medium heat until crispy. No need to add extra butter or oil.
4. Make Syrup Sauce:
 • ½ cup + 2 tablespoons apple juice (0.54Â
      cups)
 • ¼ teaspoon lemon juice
 • ⅙ pod star anise (a small piece)
 • A small pinch of ground cinnamon
 • 1½ teaspoons sugar
** Apple Syrup - In a small saucepan, combine the apple juice, lemon juice, star anise, ground cinnamon, and sugar. Heat mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Stir and reduce by half. Remove the piece of star anise.
  - In a small saucepan, melt the butter over medium heat.
  - Add the apple syrup sauce** and a tablespoon of apple babcai vinegar. Stir well and bring to a gentle bubble.
5. Assemble:
  - Once the beans are cooked, drain them.
  - Divide the beans among the plates.
  - Top with the crispy bacon and its rendered fat.
  - Pour the warm syrup sauce over the beans.
6. Serve:
  - Traditionally as a main dish served with lettuce or as a side dish.Â