Leiden hodgepodge

Hutspot met klapstuk

750 grams carrots
500 grams parsnips
250 grams white beans
250 grams onions
salt & pepper
500 grams brisket or stew meat
peppercorns
bay leaf

Wash the beans and let them soak overnight in plenty of water. Boil 2 litres of water, add salt and pepper, the meat, peppercorns and bay leaf and bring to a boil again. Turn down the heat and let simmer for 2.5 hours. Take the meat from the stock and cut into smaller pieces. 

Slowly cook the beans, using the water in which they have soaked, for twenty minutes. In the meantime, clean and scrub the carrots, parsnips and onions and cut them in chunks. 

Add the stock and vegetables to the simmering beans and slowly cook for another 45 minutes. Drain the mix, add the meat cubes and season to taste. Mix well and serve.