|Alternative names||bruine bonen soep, sup kacang merah|
|Place of origin||The Netherlands and Indonesia|
|Region or state||Manado, Minahasa|
|Main ingredients||kidney bean, pig or cow's trotters, garlic, scallion, shallots, etc.|
Brenebon soup or bruinebonensoep is a kidney beans soup commonly found in the Netherlands and Eastern Indonesia, more often specifically associated with Manado cuisine of North Sulawesi. The soup is made from kidney beans with vegetables served in broth seasoned with garlic, pepper and other spices.
The dish is derived from Dutch Cuisine influence on colonial Indonesia, adopted by people of Eastern Indonesian provinces. The name "brenebon" is local Manado pronunciation of Dutch bruine bonen; bruine means "brown", while bonen means "beans", thus bruine bonen means "brown beans" or "red beans" (kidney beans).
The meat used for brenebon usually washed and soaked in water for a night. Then the meat is boiled for a period of time until soft and done. Then the red kidney beans are poured and boiled in the broth, spiced with the mixture of spices, such as shallot, garlic, salt, sugar, pepper, nutmeg and clove. Then sliced vegetables are boiled together, such as green beans, celery and scallion. Then the soup is usually served with steamed rice and hot and spicy sambal chili sauce.
In its original Dutch and Minahasa version, pig's trotters are usually employed as the base of rich and thick soup broth. The rich gelatinous pig's trotters gave a pleasant thick and glistening texture of the soup broth. Nevertheless, since this soup is also popular across Indonesia as everyday soup served in common Indonesian households, various versions exist. This include a halal version, which replaces pork trotters with cow's trotters, ribs or bony parts of beef. A variant called sayur asem kacang merah uses beef-based broth and tamarind-based soup similar to sayur asem to add sour freshness.