Kapucijnerschotel -- Dutch Captain's Dinner

A plate of kapucijnerschotel or Captain's Dinner

Karin Engelbrecht

  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
456 Calories
20g Fat
30g Carbs
39g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 456
% Daily Value*
Total Fat 20g 26%
Saturated Fat 7g 35%
Cholesterol 94mg 31%
Sodium 619mg 27%
Total Carbohydrate 30g 11%
Dietary Fiber 10g 34%
Protein 39g
Calcium 61mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This hearty winter dish, which goes by the hard-to-pronounce name kapucijnerschotel in Dutch, is sometimes called Captain's Dinner because it was a typical meal served to Dutch sea captains on the long voyages of the Dutch East Indies Company (VOC). Legumes and salted meats could survive the damp holds of the ships, but were still a treat compared with the unpalatable hardtack rations doled out to the rest of the crew. 

The story goes that kapucijners, a Dutch variety of the grey pea, were named for the greyish-brown habits of the Capuchin order of monks (the very same order that gave its name to the common cappuccino). Because kapucijners are a type of grey pea unique to the Netherlands, they can be hard to find elsewhere, but they are well worth seeking out. 


  • 4 oz bacon (diced)
  • 4 shallots (thinly sliced)
  • 1 leek (thinly sliced)
  • 1 apple (diced)
  • 10 oz ground beef
  • 1 tsp paprika powder
  • 1/2 tsp cumin seeds (ground)
  • 1/2 tsp coriander seeds (ground)
  • 19 oz canned cooked kapucijner peas (drained)
  • Salt and pepper to taste

Steps to Make It

  1. Crisp the bacon in a large, dry frying pan or skillet.

  2. Remove the bacon from the pan and allow to drain on a paper towel.

  3. Now add the shallots, apple, and leek to the frying pan, and allow to caramelize in the bacon fat.

  4. Add the spices and the ground beef, and cook until golden brown.

  5. Toss in the drained kapucijner peas, and mix well.

  6. Once the peas have heated through, reduce the heat, and season to taste.

  7. Remove the pan from the stove, and spoon the Captain's Dinner into bowls.

  8. Serve with a dollop of sour cream, piccalilly, freshly torn parsley leaves and chopped red onions.


  • It can be difficult to find kapucijners outside of the Netherlands. We've found them in a number of Dutch grocery websites. If you can't find them, you can use chickpeas instead.
  • When serving a crowd, it's customary to serve the Captain's Dinner condiments in little bowls, so everyone at the table can help themselves and customize the dish to their taste.
  • Nutritious and earthy, legumes boost your overall health.