If you've never cooked with kapucijners before, you're in for a true taste of Dutch comfort food. Kapucijners (also known as "blue peas") are an old-fashioned Dutch pantry staple that transforms into the best sweet-savory dinner with just a handful of ingredients. It's hearty, budget-friendly, unbelievably satisfying, and ready in 20 minutes.
Where to buy kapucijners?
While kapucijners are widely available in the Netherlands, they aren't common in American supermarkets. That said, you can still make this dish at home. Look for them online, in Dutch import shops, or at well-stocked European grocery stores. Some U.S. shops carry them dried or canned under the name blue peas or Marrowfat peas, both of which work beautifully.
Dutch Comfort Food
This classic Dutch recipe pairs creamy kapucijners with smoky bacon, sweet molasses-syrup, soft onions, and a crunchy hit of pickles on the side. It's the kind of simple, old-school comfort meal Dutch families have been making for generations. If you love traditional dishes like Hete Bliksem Stamppot, Traditional Dutch Pea Soup or even our famous 'Boerenjongens' (our version of rum raisins), this recipe is right for you!
Dutch Stroop
Traditionally we use Dutch 'stroop' in this recipe. This sweet syrup is not commonly available in U.S. shops. Look for it online or in Dutch import shops. Alternatively, use half light corn syrup and half molasses.
Top Tips for this Recipe:
• Kapucijners taste better when drained very well. If there's too much liquid left in the can, your dish becomes watery. Spread them on a paper towel if needed.
• The syrup/molasses isn't optional. It adds depth and turns the peas glossy and caramelized.
• Pickles are essential for balance. Don't skip them, that bright sour crunch makes the whole dish come alive.
Kapucijners with Bacon and Syrup
Equipment
- sieve
- knife
- skillet
Ingredients
- 2 cans kapucijners (about 28 oz total), well drained
- 9 oz diced bacon
- 4 yellow onions (sliced in half mons)
- 2 tablespoon dried thyme
- Dutch stroop (for serving, see notes)
- Pickles (Amsterdam onions, gherkins, or any tart pickles you like)
Instructions
- Heat a large skillet over medium heat. Add the bacon, onions, and thyme (no oil needed) and sauté for 10 minutes, stirring often, until the onions are soft and the bacon is lightly crisp.
- While the bacon cooks, drain the kapucijners very well. Rinse and pat them dry with paper towels if they seem watery.
- Add the kapucijners to the skillet and warm through for 3-4 minutes.
- Serve hot with a drizzle of molasses and a generous side of pickles.
Notes
- Where to buy kapucijners and stroop: Online or Dutch import shops. Look for terms like kapucijners, blue peas, or Marrowfat peas.
- Can't find Dutch Stroop? Use half molasses, half light corn syrup.
- Texture tip: The peas should be creamy, not mushy. Don't overheat once added to the skillet.
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