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White beans with butter

White beans au beurre: soaked white beans simmered tender in cold water about 3 hours, thinned with meat stock, and finished with 100 g butter, salt and pepper.

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

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About the dish

A simple buttered bean dish from the chapter on root vegetables, vegetables and legumes. Dried white beans were winter fare in Norwegian households, and the dish was served as a vegetable side to meat.

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

    Put the beans in the cold water and let them simmer until tender, about 3 hours.

  3. 3

    Thin with stock

    When the water has cooked down, thin with the meat stock.

  4. 4

    Season

    Stir in the butter and season with salt and pepper. Serve warm.

Changes from the original

'del.' is interpreted as deciliters; the liquid measurements are given in liters/deciliters (the OCR was unclear for the water and stock amounts). It has been specified that the beans must be soaked overnight before cooking.

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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 hvite bønner ½ l. vand ¼ l. kjøtkraft (tørkede, bløtlagt over natten). 0,5 l vann (kaldt). 2,5 dl kjøttkraft (til spedning). 100 gr. smør g smør. salt pepper. De utbløtte bønner sættes (etter smak). pepper (etter smak). Rens bønnene og bløtlegg dem i rikelig kaldt vann over ilden natten. Hell av bløtevannet.. Sett bønnene over i det kolde vand, kokes møre kalde vannet og la dem småkoke til de er møre, ca. 3 timer. Naar vandet timer.. Når vannet har kokt ind, spædes kraften paa. Smør inn, spe på kjøttkraften.. Rør inn smøret og krydderier røres i. smak til med salt og pepper. Serveres varmt.

Note til Modernisert

«del.» er tolket som desiliter; væskemålene er ført opp i liter/desiliter (OCR-en var utydelig for vann- og kraftmengden). Det er presisert at bønnene må bløtlegges over natten før koking.

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Frequently asked questions

Do the beans have to be soaked beforehand?
Yes, the recipe uses soaked white beans. They are put in water beforehand (ideally overnight) and then set over the heat in cold water.
How long should the beans cook?
About 3 hours, until they are completely tender. The total time in the recipe is around 195 minutes including preparation.
What do I do when the water cooks down?
Then you thin with meat stock - 1/4 liter of stock to 1/2 liter of water from the start. At the end, 100 g butter, salt and pepper are stirred in.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 407. It is calculated for 4 servings.

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