📝 About This Recipe
Bruna bönor is a cornerstone of Swedish husmanskost (traditional home cooking), offering a unique and addictive balance of earthy sweetness and sharp acidity. Traditionally served alongside salty fried pork, these creamy brown beans are slow-simmered until tender and finished with a signature vinegar and syrup glaze. This recipe brings the soul of a Swedish countryside kitchen to your table, promising a hearty, soul-warming side dish that defines Scandinavian comfort.
🥗 Ingredients
The Beans
- 2 cups Dried Swedish Brown Beans (Ölandsbönor) (rinsed and picked over)
- 6 cups Water (for soaking)
- 5 cups Fresh Water (for cooking)
- 1.5 teaspoons Salt (to be added after initial softening)
The Sweet and Sour Glaze
- 3-4 tablespoons Swedish Light Syrup (Ljus Sirap) (can substitute with golden syrup or honey)
- 1-2 tablespoons Spirit Vinegar (Ättiksprit 12%) (adjust to taste for acidity)
- 1 tablespoon Potato Starch (mixed with 2 tbsp cold water for a slurry)
- 1/4 teaspoon Black Pepper (freshly ground)
Traditional Accompaniments
- 500 grams Thick-cut Salt Pork or Bacon (sliced into strips)
- 1 tablespoon Butter (for frying)
👨🍳 Instructions
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1
Place the dried brown beans in a large bowl and cover with 6 cups of water. Allow them to soak for at least 8 hours, or preferably overnight, to ensure even cooking.
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2
Drain the soaking water and rinse the beans thoroughly under cold running water.
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3
Transfer the beans to a heavy-bottomed pot or Dutch oven and add 5 cups of fresh water. The water should cover the beans by at least 2 inches.
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4
Bring the water to a boil over medium-high heat. Once boiling, skim off any foam that rises to the surface with a spoon.
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5
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for about 60 to 75 minutes. The beans are ready when they are tender but not falling apart.
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6
Once the beans are soft, stir in the 1.5 teaspoons of salt. Do not add salt earlier, as it can toughen the bean skins during the long simmer.
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7
Check the liquid level; the beans should be swimming in a slightly thickened broth. If there is too much liquid, remove a ladleful. If too dry, add a splash of boiling water.
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8
Stir in the Swedish light syrup and the spirit vinegar. Start with the lower measurements and taste as you go; the goal is a harmonious balance where neither the sugar nor the vinegar dominates.
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9
In a small cup, whisk the potato starch and 2 tablespoons of cold water to create a smooth slurry.
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10
Slowly pour the slurry into the simmering beans while stirring constantly. Let it simmer for another 2-3 minutes until the sauce thickens to a glossy, velvety consistency.
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11
While the beans finish, fry the salt pork or bacon in a separate skillet over medium heat until crispy and golden brown.
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12
Taste the beans one last time, adjusting the salt, syrup, or vinegar to reach your preferred sweet-and-sour profile.
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13
Remove from heat and let the beans sit for 5 minutes before serving; the sauce will continue to thicken slightly.
💡 Chef's Tips
If you cannot find Swedish brown beans, pinto beans are the best substitute due to their similar texture. Always add the vinegar and syrup at the very end to keep the flavors bright and prevent the beans from hardening. For an even creamier texture, you can lightly mash a small handful of the beans against the side of the pot before adding the starch slurry. Leftovers are even better the next day! Reheat gently on the stove with a tiny splash of water to loosen the sauce. Avoid using apple cider vinegar if possible; the traditional recipe relies on the clean, sharp bite of white spirit vinegar (ättika).
🍽️ Serving Suggestions
Serve hot in shallow bowls alongside plenty of crispy fried salt pork (stekt fläsk). A side of boiled floury potatoes is essential for soaking up the sweet and sour sauce. Pair with a crisp Swedish lager or a glass of cold milk for an authentic experience. Include a dollop of lingonberry jam on the side for an extra pop of tartness. Serve with a slice of buttered rye bread (knäckebröd) to add a satisfying crunch to the meal.