By SherryKaraoke on January 27, 2002
"I belong to a food buying club served by Ozark Co-operative Warehouse. They often run specials on unusual (to Americans) cheeses, rices, beans, etc. Recently I bought a #5 sack of Swedish Brown Beans, but when a searched Recipezaar -- nothing! However I did find this recipe on SOAR: The Searchable Online Archive of Recipes and tried it that night. It made a delicious creamy dish - a little sweeter than most main-dish bean recipes, but very delicious. You can cut down on prep time by bringing the beans to a boil for 10 minutes, then covering. Remove from heat and let sit for an hour. This takes the place of soaking overnight. Make sure your beans are tender before you add salt. (Salt tends to toughen the beans.) Serve with a hearty bread."
Serving Size: 1 (270 g)
Servings Per Recipe: 8
"This recipe is very close in taste to my Grandmothers'. Although she used neither molasas, or corn syrup...That being said, I like the more complex flavor the molasas, adds. I would welcome any sugestions about how to make these in a crock-pot(5qt)...Thanks"
"This recipe I will give a 5 star. I'm a Swede and the only thing it should have 1/3 cup molasses and no corn syrup. If anyone makes Swedish brown beans they are sweet so don't excpect a pino or navy bean flavor. The other rater probably had no idea of the taste but this is a true recipe. "
"I bought some brown beans but didn't know what to do with them until I found this recipe (not too many out there for these beans). The flavor of this dish is excellent but way too sweet for my taste. I nicknamed them "dessert beans". I had some left over dry brown beans so I thought I would replace the navy beans for with the brown beans in a standard baked bean recipe. YUK! These are a somewhat tough and meaty bean."