Equipment
Ingredients
Main Ingredients
- 300 g dried swedish brown beans
- 1000 ml water
Sweet and Sour Glaze
- 90 g golden syrup
- 40 ml distilled white vinegar
- 5 g fine sea salt
- 15 g potato starch
Nutrition (per serving)
Method
Place the dried beans in a large pot and cover with plenty of cold water. Let them rest at room temperature overnight, or for at least 12 hours.
Drain the soaked beans using a colander and rinse them thoroughly under cold running water.
Return the beans to the large pot and add 1000ml of fresh water. Bring the water to a rapid boil at 100°C/212°F.
Reduce the heat to low, cover the pot loosely, and simmer gently until the beans are completely tender. This usually takes about 90 minutes.
Stir the golden syrup, distilled white vinegar, and fine sea salt into the cooked beans. Allow the mixture to simmer uncovered for 10 minutes to meld the sweet and sour flavors.
In a small bowl, whisk the potato starch with 30ml of cold water to create a smooth slurry. Stir this mixture constantly into the gently simmering beans until the liquid thickens into a glossy glaze, then remove from heat immediately.
Chef's Notes
- The exact ratio of sweetness to acidity is highly personal in Swedish cooking. Start with the suggested amounts and taste the broth before adding the starch slurry, adjusting the syrup or vinegar to your preference.
- Potato starch is traditional in Nordic cooking and provides a clearer, glossier finish than cornstarch. Never boil the dish vigorously after adding potato starch, as the starch molecules will break down and lose their thickening power.
- While authentic Swedish brown beans have a unique, slightly nutty flavor, dried pinto beans make an excellent and widely accessible substitute that mimics the texture perfectly.
- For the best texture, always wait until the beans are completely tender before adding the vinegar and salt. Acid and salt harden bean skins, and adding them too early will prevent the beans from ever fully softening.
Storage
Refrigerator: 5 days — Store in an airtight container. The sauce will thicken significantly when cold.
Freezer: 3 months — Freeze in portioned containers. Texture of the beans may soften slightly upon thawing.
Reheating: Gently warm on the stovetop over low heat, adding a splash of water to loosen the glaze.
