Kidney Bean Stew Suriname Style – How to make Bruine Bonen

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Last Updated on August 7, 2018 by Chef Mireille

Bruine Bonen is a Surinamese Kidney Bean Stew. This Red Bean Stew is a delicious and simple stew with smoked sausage, creating an easy one pot meal. This simple local dish of Suriname just screams comfort food. All you need is rice and dinner is done!

While Pom is the National Dish of Suriname, Bruine Bonen is a close second that screams comfort food in the heart of every Surinamer.

So come with me as we explore the cuisine of the most multi cultural countries on the planet.

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Have you even heard of Suriname? It’s ok – most people I speak with haven’t.

But I’m lucky in that I come from one of the most diverse families and that diversity comes from Suriname. Not just my family, but this country is one of the most diverse countries on the planet.

There are several large communities that represent multi cultural Suriname. All of these communities descend from different parts of the world. While we do have some dishes that you can clearly see their origin, they are all influenced by the many cultures of Suriname. Therefore, all of our dishes our fusion, for lack of a better word.

So what kind of people make up multi cultural Suriname?

  • Indonesian
  • Chinese
  • African
  • Indian
  • Dutch
  • Native Amerindian (Native American)

These are the major groups that make up this small country where only 10% of the country is populated. The rest of it is the Amazon Rainforest.

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Suriname Recipes

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Red Bean Stew Suriname Style

Servings: 8 people


  • 2 cans red kidney beans
  • 1 sausage sliced
  • 3 medium tomatoes chopped
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 3 chicken bouillon cubes
  • 1 Scotch Bonnet pepper
  • 4 stalks celery chopped
  • black pepper to taste
  • 3 tablespoons oil


  • Heat the oil in a large pot and fry the sausage.
  • Add the onion and garlic and fry until translucent.
  • Add the tomatoes and beans with the liquid from the can. Bring to a boil.
  • Add bouillon cubes, pepper and celery. Reduce flame to a simmer and cook for about 10-15 minutes, until all flavors are well blended.
  • Serve with white rice and sambal. The photo here is pictured with a hot pepper sambal.


You can also use fresh beans, soaked overnight and cooked for 1 hour, or until tender. Then follow all steps of recipe above.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!

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Thank you for sharing!

About Chef Mireille

Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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