Swedish Brown Beans Recipe – Bruna Bönor
This is a traditional Swedish recipe for bruna bönor, and it’s a staple in our home, as it is in many kitchens across Sweden. My husband’s grandmother used to make these creamy brown beans from scratch every Christmas, and we cook them at least once a month.
They’re sweet and tangy with a slightly nutty flavor – the trick is to not over-sweeten them so you can still taste the beans.
Swedish brown beans are a traditional staple served with everything from Swedish meatballs to Viking Bread, and we love to eat them on toast like baked beans.
While some modern recipes call for baking them in the oven, we prefer to cook them on the stovetop, as it gives you complete control over the texture of the beans.
Swedish brown beans
They’re small, pale brown, amber-colored bean with a naturally sweet, nutty flavor.
Swedish brown beans (bruna bönor) are a variety of Phaseolus vulgaris – the same species as pinto beans and kidney beans.
Pinto beans make a good substitute if you can’t find dried brown beans.
Brunabönor Recipe
This makes a larger batch of brown beans suitable for a Jul Bord or family-size serving. It can easily be kept refrigerated or stored frozen in portions.
Prep time: 12 hours (soaking)
Cook time: 1-1 1/2 hours ( older beans take longer to cook)
Serves: 8 as a side dish
Ingredients
Dried brown beans – 450g/1 lb/ 2.5 cups
Cold water – 1 liter / 4.5 cups plus extra if needed.
Light syrup or corn syrup – 2-3 tablespoons. Alternatively, 2 tablespoons of brown sugar.
White vinegar (12% acidity) – 2 tablespoons / 30ml – Apple cider vinegar works well as a substitute for white vinegar but I recommend adding an extra tablespoon
Salt – 1 to 1 1/2 teaspoons / 5-7g
Potato starch or cornstarch – 1 tablespoon / 15ml (optional, for thickening)
Parsley to garnish
Equipment
Large bowl for soaking
Colander or sieve
Large pot with lid or Dutch oven
Instructions
The night before:
1. Rinse the dried beans thoroughly under cold running water.
Place them in a large bowl and cover with plenty of cold water – at least 3 inches above the beans.
Let them soak at room temperature for 12-24 hours.
Next day:
2. Drain the soaking water and rinse them again.
3. Transfer them to a large pot, add the water, and bring to a boil over high heat.
Use a spoon to scoop off any floating foam that appears on the top of the water.
4. Reduce to a low heat, cover with a lid, and let them simmer gently, stirring occasionally to make sure none of the beans stick to the bottom of the pot.
Top Tips
-Keep an eye on the water level, especially toward the end of the cooking period. Add a few cups of water if needed to keep the beans just covered.
-You’ll know they’re ready when they’re tender enough to easily mash between your fingers, but not falling apart.
5. When the beans are tender, stir in the corn syrup, vinegar, and salt.
If you’d like a thicker, creamier consistency, mix the potato starch or cornstarch with a couple of tablespoons of cold water until smooth.
Add the paste to the beans and mix thoroughly. Bring the beans to a simmer while mixing well.
Garnish and serve hot.
Serving Suggestions
Brunabönor are a traditional staple in many Swedish homes. It makes a flavorful side dish that is often served with bacon and potatoes ( bruna bönor med fläsk och potatis) as part of Husmannskost ( traditional Swedish homecooking). Though I have not tried them this way.^
It’s often part of a Swedish Christmas Buffet, or Julbord, and sometimes at Easter and Midsummer, depending on family traditions.
We eat brunabönor with Swedish meatballs and Lingonberry Jam, spooned over buttered toast with a fried egg for a simple lunch.
Storage
Store cooled beans in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months – just portion them out into smaller containers so you can thaw only what you need.
Swedish Brown Beans Recipe – Bruna Bönor
Equipment
- Large bowl for soaking
- Colander or sieve
- Large pot with lid or Dutch oven
Ingredients
- 1 lb Dried brown beans 450g/ 2.5 cups
- 4.5 cups Cold water 1 liter
- 2-3 tbsp Light syrup or corn syrup Alterntively- 2 tablespoons of brown sugar.
- 2 tbsp White vinegar Apple cider vinegar works well as a substitute for white vinegar but you may need to add an extra tablespoon.
- 1 teaspoo Salt
Optional
- 1 tbsp Potato starch or cornstarch To thicken the beans
- Parsley to garnish
Instructions
The night before:
- Rinse the dried beans thoroughly under cold running water.
- Place them in a large bowl and cover with plenty of cold water – at least 3 inches above the beans. Let them soak at room temperature for 12-24 hours.
Next day:
- Drain the soaking water and rinse them again.
- Transfer them to a large pot, add the water, and bring to a boil over high heat.
- Use a spoon to scoop off any floating foam that appears on the top of the water.
- Reduce to a low heat, cover with a lid, and let them simmer gently, stirring occasionally to make sure none of the beans stick to the bottom of the pot.Keep an eye on the water level, especially toward the end of the cooking period. Add a few cups of water if needed to keep the beans just covered.
- When the beans are tender, stir in the syrup, vinegar, and salt.
- If you’d like a thicker, creamier consistency, mix the potato starch or cornstarch with a couple of tablespoons of cold water until smooth.Add the paste to the beans and mix thoroughly. Bring the beans to a simmer while mixing well.
- Garnish and serve hot.
Notes
Serving Suggestions
Brown beans are sometimes served with bacon and potatoes ( bruna bönor med fläsk och potatis) as part of Husmannskost (traditional Swedish homecooking). We eat brunabönor with Swedish meatballs and Lingonberry Jam, spooned over buttered toast with a fried egg for a simple lunch. It’s often served as part of a Swedish Christmas Buffet, or Julbord, and sometimes at Easter and Midsummer.Storage
Store cooled beans in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months – just portion them out into smaller containers so you can thaw only what you need.Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
I’d love to hear from you if you’ve tried my recipe!