Capucijners area brown pea-like bean that I have not managed to find outside the Netherlands – frequently sold dried, or tinned, they are (when soaked) round, quite firm, and with the texture of kidney beans.
Ingredients
2 large tins capucijners
1 pack spekreepjes (chopped up bacon pieces)
small pickled gherkins
small pickled onions
Method
Empty the two tins of capucijners into a pan, together with the liquid – warm through. Fry the bacon pieces until very crispy. Drain any remaining liquid from the pan of beans. Mix bacon and beans together.
When serving, add gherkins and pickled onions. A very welcome addition is to garnish with mayonnaise.
More variations on this are to flavour the mayonnaise with mustard, and to serve pineapple chunks with the beans. Diced apple also works well.