This hearty, wholesome dish has a rather scary-looking name to non-Dutch natives. It has been said that the Dutch variety of the grey pea, kapucijner, were named after the greyish-brown habits of the Capuchin order of monks, and we quite like that tale. That's why we sometimes call this dish 'Monk's Mince'. Because kapucijners are a type of grey pea unique to the Netherlands, they can be very difficult to find abroad. Learn more about these peas in our kapucijner glossary.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 4 oz bacon, diced (100 g)
- 4 shallots, thinly sliced
- 1 leek, thinly sliced
- 1 apple, diced
- 10 oz minced beef (285 g)
- 1 tsp ground paprika
- 1/2 tsp ground cumin seeds
- 1/2 tsp ground coriander seeds
- 19 oz tinned cooked kapucijners, drained (540 g)
- Salt and pepper to taste
- ---------------------
- TO SERVE:
- Sour Cream
- Piccalilli
- Freshly torn parsley leaves
- Chopped red onions
Preparation:
Crisp the bacon in a large dry frying pan. Remove to drain on a paper towel. Now add the shallots, apple and leek to the frying pan and allow to caramelize in the bacon fat. Add the spices and the mince and brown. Toss in the drained peas. Mix. Reduce heat. Season. Serve Monk's Mince with a dollop of sour cream, piccalilly, freshly torn parsley leaves and chopped red onions.
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Order kapucijners online:
We've had several emails from readers asking where they can find kapucijners outside of the Netherlands. We've found them in the following Dutch grocery webshops included in our overview of Websites That Sell Dutch Food & Ingredients:
