Bruna Bonor Swedish Brown Beans here you go Calvin

[Guest guest]

Works in crockpot too. Alweays add salt to the end of

cooking, prevents beans of being tough and also taking

longer to cook.

Now you may need more water, sometimes the beans

absorb more.

Enjoy these, I grew up eating them all the time and I

still love them.

Donna

 

 

" Bruna Bonor " Swedish Brown Beans (works in crockpot)

 

 

2 cups Swedish brown beans (found in import stores,

Ikea or online)

6 cups of water

1 small cinnamon stick

1/2 cup white distilled vinegar

1/3 to 1/2 cup molasses (you can use up to 1/2 cup of

dark brown sugar instead)

2 tsps. salt (add at the end of cooking to taste)

Optional add a dash of cardamom, I always do

 

Wash beans and soak overnight or up to 12 hours in

water. Bring beans to a boil in the same water.

Boil for about 1 hour and add cinnamon stick, continue

cooking for 1/2 hour and then add vinegar and

molasses, cook until beans become soft and the liquid

is a thick consistency, salt to taste.

This is a very traditional way we cook our brown

beans. It will come out ok with pinto or pink beans

but you will not have the unique flavor of the true

brown bean from Sweden.

If using crockpot you don't have to presoak, just

place in crockpot and cook for many hours, I add the

other ingredients during the last 2-3 hrs. and the

salt at the end.

 

 

 

 

 

 

 

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