Swedish Brown Beans Recipe – Bruna Bönor
Servings: 8 people
Calories: 217kcal
This is a traditional Swedish recipe for bruna bönor, and it’s a staple in many Swedish homes. My husband’s grandmother used to make these creamy brown beans from scratch every Christmas for Julbord.
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.
Print Recipe
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
Serving: 70g | Calories: 217kcal | Carbohydrates: 41g | Protein: 12g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 308mg | Potassium: 793mg | Fiber: 9g | Sugar: 5g | Vitamin A: 42IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 3mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
