Bruna Bönor
Traditional Swedish sweet-and-sour brown beans gently simmered and finished with dark baking syrup, vinegar, and a touch of potato starch. The quintessential companion to crisp fried salted pork (stekt fläsk).
Ingredients
- • 400g Swedish brown beans (torkade bruna bönor), soaked overnight
- • 1.2L fresh water for simmering
- • 3 tbsp Swedish dark baking syrup (mörk sirap)
- • 2 tbsp distilled vinegar (ättiksprit 12%) or white wine vinegar
- • 1 tbsp potato starch dissolved in 2 tbsp cold water
- • 1.5 tsp fine sea salt
Preparation Steps
Drain soaked brown beans and rinse thoroughly under cold water. Transfer to a heavy-bottomed saucepan with 1.2 litres of fresh water.
Bring to a boil, skim off any foam, cover with a lid, and simmer gently over low heat for 1 to 1.5 hours until the beans are completely tender.
Stir in the dark syrup, vinegar, and sea salt. Simmer uncovered for 10 minutes to allow the flavours to marry into a rich, savory-sweet profile.
Gradually whisk in the potato starch slurry and simmer for 2 minutes until glossy and nicely thickened. Serve steaming alongside fried pork belly.