📝 About This Recipe
A cornerstone of Swedish comfort food, Bruna Bönor is a soul-warming dish that perfectly balances the 'sötsur' (sweet and sour) flavor profile beloved in Scandinavian cuisine. Traditionally served on the Smörgåsbord or as a hearty weekday meal, these creamy beans are slow-simmered until tender and finished with a bright splash of vinegar and golden syrup. Paired with thick-cut salty bacon, it is a rustic masterpiece that tastes like a cozy winter evening in a Swedish farmhouse.
🥗 Ingredients
The Beans
- 500 grams Swedish Brown Beans (Bruna bönor) (dried; Öland beans are the traditional choice)
- 1.5 liters Water (for soaking and initial boiling)
- 1.5 teaspoons Salt (added once beans are tender)
The Sweet and Sour Seasoning
- 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 (optional, for desired thickness)
- 2 tablespoons Cold Water (to mix with potato starch)
The Pork and Accompaniments
- 400-500 grams Thick-cut Smoked Bacon or Salted Pork Belly (Rimmat fläsk) (sliced into 1/2 inch thick pieces)
- 1 tablespoon Butter (for frying the pork)
- 1 handful Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Rinse the dried brown beans thoroughly under cold running water to remove any dust or debris.
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2
Place the beans in a large bowl and cover with 1.5 liters of water. Let them soak for at least 8 hours, or preferably overnight, at room temperature.
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3
Drain the soaking water and transfer the beans to a heavy-bottomed pot or Dutch oven. Add fresh water until it covers the beans by about 2 inches.
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4
Bring the water to a gentle boil, then lower the heat to a simmer. Cover with a lid and cook for 1 to 1.5 hours. The beans should be very soft but not completely falling apart.
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5
Once the beans are tender, stir in the salt. Do not add salt earlier, as it can toughen the skins of the beans during the long simmer.
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6
Add the Swedish light syrup and the spirit vinegar. Start with the smaller amounts, stir well, and taste. The goal is a harmonious balance where neither the sugar nor the vinegar dominates.
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7
If the bean liquid is too thin, whisk the potato starch into 2 tablespoons of cold water to create a slurry. Stir this into the simmering beans and cook for another 2-3 minutes until the sauce thickens and becomes glossy.
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8
While the beans are finishing, prepare the pork. Slice the thick-cut bacon or salted pork belly into strips.
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9
Heat a large skillet over medium-high heat with a small knob of butter. Fry the pork slices until the fat has rendered and the edges are golden-brown and crispy.
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10
Remove the pork from the pan and drain on paper towels, but keep the pork warm.
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11
Give the beans one final taste. Adjust the 'sötsur' balance with an extra drop of vinegar or syrup if needed. The beans should be creamy and rich.
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12
Ladle the warm beans into shallow bowls and top with several slices of the crispy fried pork.
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13
Garnish with a sprinkle of fresh parsley for a pop of color and freshness.
💡 Chef's Tips
If you cannot find Swedish Ättika (12%), use white wine vinegar or apple cider vinegar, but you may need slightly more to achieve the same punch. Always salt the beans at the end of the cooking process to ensure a creamy, tender texture. For a deeper flavor, replace half of the cooking water with a mild beef or vegetable stock. Leftovers are even better the next day! If the beans get too thick in the fridge, simply loosen them with a splash of water or broth when reheating. To avoid burning the syrup, keep the heat on low once the sweetener is added.
🍽️ Serving Suggestions
Serve with a side of boiled floury potatoes to soak up the delicious sweet and sour sauce. A dollop of authentic Swedish lingonberry jam provides a tart contrast to the salty bacon. Pair with a crisp Swedish pilsner or a glass of cold milk, which is a traditional beverage choice for this meal. Serve alongside a slice of buttered rye crispbread (knäckebröd) for added texture. A simple side of pickled cucumbers (pressgurka) adds a refreshing crunch to the plate.