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Brown Beans

Erken's brown beans: soaked brown beans cooked tender in 1 liter of water; lightly salted pork belly is browned, the fat is poured over the beans, which are seasoned with vinegar, sugar and salt. The pork is arranged around the beans when serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 407 (falt i det fri)

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About the dish

The classic sweet-and-sour brown bean dish with fried pork, known throughout the Nordic countries. In Erken it belongs to the legumes in the vegetable chapter and was served as a dish in its own right or as a side.

How to make it

  1. 1

    Soak the beans

    Clean the beans and soak them in plenty of cold water overnight. Pour off the soaking water.

  2. 2

    Cook the beans

    Cook the beans tender in 1 liter of water, about 1.5-3 hours depending on the age of the beans.

  3. 3

    Fry the pork

    Cut up the pork and brown it in the pan until crisp.

  4. 4

    Season

    Pour the pork fat over the beans and season to taste with vinegar, sugar and salt.

  5. 5

    Arrange

    Place the beans on the serving dish and arrange the pork slices around them.

Changes from the original

"del." is interpreted as deciliters. "Lightly cured pork" is modernized to lightly salted pork belly/bacon, and vinegar/sugar are given with guideline amounts to be seasoned to taste. Overnight soaking is made explicit.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 407) → Modernisert~88% av teksten endretfjernetlagt til
3 del. dl brune bønner (tørkede, bløtlagt over natten). 1 l. vand l vann. 100 g lettsaltet sideflesk (i skiver eller terninger). 1 ss eddik (etter smak). 1 ss sukker (etter smak). salt 100 gr. letsprængt flesk. De utbløtte bønner kokes (etter smak). Rens bønnene og bløtlegg dem i rikelig kaldt vann over natten. Hell av bløtevannet.. Kok bønnene møre i vandet. Flesket skjæres op 1 liter vann, ca. 1½–3 timer alt etter bønnenes alder.. Skjær flesket opp og brunes, brun det i pannen til det er sprøtt.. Hell fleskefettet heldes over bønnerne, tilsættes bønnene og smak til med eddik, sukker og salt efter smak. Flesket lægges omkring bønnerne paa anretningsfatet. salt.. Legg bønnene på anretningsfatet og legg fleskeskivene rundt.

Note til Modernisert

«del.» er tolket som desiliter. «Letsprængt flesk» er modernisert til lettsaltet sideflesk/bacon, og eddik/sukker er angitt med veiledende mengder som smakes til. Bløtlegging over natten er presisert.

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Frequently asked questions

Must the beans be soaked before cooking?
Yes, the recipe uses soaked beans. Put the brown beans in water well ahead of time (preferably overnight) before cooking them tender in 1 liter of water. The cooking itself is included in the total time of about 195 minutes.
What kind of meat is used, and how is it prepared?
100 grams of lightly cured (lightly salted) pork. It is cut up and browned, the fat is poured over the beans, and the pieces of pork are arranged around the beans on the serving dish.
How are the beans seasoned?
With vinegar, sugar and salt to taste, in addition to the pork fat. Season to find the sweet-sour balance you like.
Where does the recipe come from?
From Henriette Schonberg Erken's "Stor kokebok" from 1914, page 407. It is intended for 4 portions and uses 3 deciliters of brown beans.

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