This is one of the recipes I found in a recent vintage recipe box find. The recipe box dates back to the 1930’s or 40’s and the recipe is a very yellowed scrap of newspaper with no date, but based on the World War II Russian newspapers I found used as wall insulation of one of our old houses I’d say this scrap is also that old!
The Swedish brown bean is a relatively small pale brownish colored bean known for being extremely tender with a nutty flavor that holds together well, even through extended cooking.
SWEET AND SOUR BROWN BEANS
2 cups Swedish Brown Beans
4 cups water
1 1/2 teaspoons salt
1/2 brown sugar or molasses (or half of each )
1/2 cup brown sugar
1/2 cup vinegar (I use apple cider vinegar for more flavor)
- Wash beans.
- Cover with water and let stand overnight OR bring beans and water to a SLOW boil, boiling for 2 minutes. Cover and let stand 1 hour.
- Add salt, recover and bring to a simmer for 2 hours or until tender and most of the water has cooked away. You may need to add a bit more water as they simmer.
- Stir in brown sugar, molasses and vinegar and SLOW simmer uncovered 15 minutes more.
NOTES:
If Swedish brown beans are hard to find in your area, pinto beans make an adequate stand-in for this Scandinavian native bean.
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