This Swedish Brown Beans recipe is as easy to make as it is delicious! It requires just basic preparations for a budget-friendly dish with protein and fiber! These flavourful beans also make a fantastic vegetarian and vegan side dish.
This is a traditional Swedish recipe found in most Swedish family cookbooks.Brown beans are a great addition to a traditional Julbord and my husband's Grandmother made these beans from scratch every Christmas! We call them 'Bruna Bönor,'in Sweden, and this recipe is a family favorite that made its way into our own personal cookbook. It's one of those great recipes that we just keep coming back to!
SWEDISH BROWN BEANS INGREDIENTS:
This recipe calls for 340g /0.8lb dry beans. This gives 4-6 portions.
340g/ 12oz Dried brown beans – If you don’t have time to prepare your own beans using dried beans, canned beans also work for a quick meal. Though you may find the flavor very different. You’ll need about two cans for this recipe and may need less salt!
3 tbsp Vinegar– Traditionally, 12% distilled white vinegar is used in Sweden. Apple cider vinegar is a great substitute, though you may need to add a little extra.
1 tsp Salt – A good quality sea salt adds not only flavor but also adds trace minerals
3 tbsp Syrup – You can either use simple syrup, corn syrup, or brown sugar
1.5 l Water
Optional:
1 tbsp potato flour or Corn Starch – If you prefer a thicker, saucier bean dish, you can add a thickening agent or gently mash some of the beans and naturally thicken the dish.
METHOD
1. Sort through the dried beans and remove any small stones, damaged beans, or debris.
2. Place the beans in a large bowl and top with a generous amount of water.
The beans will swell as they rehydrate, so make sure that there is enough water!
Leave to soak for 8 hours or overnight.
3. Using a colander, drain beans and rinse in fresh water.
4. Transfer them to a medium-sized saucepan and add the water and salt.
Bring the water to a boil over medium heat.
Reduce the heat, but keep the beans at a simmer for 1 – 2 hours.
Keep a close eye on the water level and add more as necessary.
Simmer until the beans are tender and start to fall apart.
Older beans may require an extended cooking time.
5. Mix the vinegar and the syrup thoroughly with the beans.
If you prefer a thicker sauce, you can partially mash some of the beans or add a thickener like cornstarch or potato flour. -Add a splash of cold water to the potato flour or cornstarch and mix to a paste. Add to the beans and bring to a boil briefly.
SERVING SUGGESTIONS
Traditionally, these beans are served as a side dish with fried pork and boiled potatoes, but one of our family’s favorite ways to eat these delicious beans is with a simple fried egg and mashed potatoes. They are also frequently served at Christmas as part of the traditional Swedish Julbord.
As a main course – Place your finished brown beans in a casserole dish, top with mashed potatoes and mozzarella, and place in the oven for 15-20 minutes. This main dish is comfort food Swedish style!
For leftovers– In my opinion, the best way to use up leftover pinto beans is to add a little garlic powder, some chili powder, finely chopped fresh onions, and a little grated cheddar – use this to stuff bell pepper or zucchini before placing in a medium hot oven for 20 minutes. Serve with a garden salad.
Leftover beans on toasted sourdough bread with some parmesan cheese is simply delicious!
VARIATIONS
This recipe is a time-honored, authentically Swedish approach to preparing brown beans. It’s a simple yet delicious recipe that you can use as a basis to build on.
You can, of course, combine traditional methods from other cultures and countries to make this recipe your own. You might like to try some of the ideas below.
For a deep, rich flavor, use chicken broth for cooking the beans.
Add a ham bone as the beans are cooking, or even a small smoked ham hock to add a slightly smoky flavor.
You can also experiment with adding a few bay leaves, a cinnamon stick as the beans cook, or some fresh black pepper.
STORAGE
Store any leftovers refrigerated in an airtight container for up to 5 days or in the freezer for several months.
USING CANNED PINTO BEANS:
We use canned beans to make from time to time. They don’t have the same nutty flavor as the dried beans that I’ve cooked myself, but they work well with the simple flavors in this recipe. Be sure to rinse the beans in cold water to remove the hard-to-digest sugars that can cause bloating.
DID YOU KNOW: Pinto beans Phaseolus vulgaris are packed with essential nutrients. They boast high amounts of protein, fiber, and folate, as well as significant amounts of phosphorus and manganese. They also vary in color and size. Swedish beans tend to be pale brown. Brown beans were brought to America by Swedish immigrants in the late 19th century.
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I love sharing my knowledge of foraging and simple, back-to-basics cooking so you’ll find some great recipes here, many inspired by my life in Sweden and my Irish roots.
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SWEDISH BROWN BEANS RECIPE
This simple recipe is as easy to make as it is delicious! Budget-friendly, and packed with protein and fiber, these flavourful beans are a fantastic vegetarian and vegan side dish. This is comfort food Swedish Style!
Ingredients
- 340g/ 2 cups Dry brown beans - Alternatively, use 2 cans of precooked and rinsed pinto beans
- 3tbs White distilled vinegar or apple cider vinegar
- 3tbs Syrup of your choice or brown sugar
- Salt - 1 teaspoon of salt
- 1.5l/ 1.5 quart Water
- OPTIONAL: 1tbsp Corn starch
Instructions
1. Sort through the dried beans and remove any small stones, damaged beans, or debris.
2. Place the beans in a large bowl and top with a generous amount of water and leave to soak for 8 hours or overnight.
3. Using a colander, strain drain beans and rinse in fresh water.
4. Transfer to a medium-sized saucepan, and add the water and salt.
Bring the water to a boil over medium heat.
Reduce the heat, but keep the beans at a simmer for 1 - 2 hours.
Keep a close eye on the water level and add more as necessary.
Simmer until the beans are tender and start to fall apart.
5. Mix the vinegar and the syrup thoroughly with the beans.
If you prefer a thicker sauce, you can partially mash the beans or add a thickener.
-Add a little cold water to the cornstarch and mix to a paste. Add to the beans and bring to a boil briefly.
Notes
Traditionally these beans are served as a side dish with fried pork and boiled potatoes. Theyre also delicious with a simple fried egg and mashed potatoes.
Store any leftovers refrigerated in an airtight container for up to 5 days or in the freezer for several months.
If you enjoy this recipe, I would love it if you gave it 5 stars or let me know in the comments below! I would be delighted to hear from you!
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