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Rabbit and bean ragout

A stew from Erken's "Stor kokebok" 1914: soaked brown beans are cooked tender together with browned rabbit pieces and celeriac, seasoned with salt and vinegar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 317 (falt i det fri)

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About the dish

From the chapter on poultry and game in "Stor kokebok" (1914). Brown beans were a common and filling side in Norwegian households, and the combination with rabbit makes a hearty stew.

How to make it

  1. 1

    Soak the beans

    Put the brown beans in water overnight.

  2. 2

    Brown the meat

    Cut the cleaned rabbit into suitable pieces, season with salt and pepper and brown the pieces in the butter.

  3. 3

    Drain the beans

    Pour the beans onto a cloth so the water drains off well.

  4. 4

    Cook the stew

    Put the beans in the pot together with the meat and the cut-up celeriac. Pour in boiling water or stock so the meat is just barely covered, and let it simmer covered until the beans are tender, about 1½ hours.

  5. 5

    Season

    Season to taste with salt and vinegar before serving.

Changes from the original

Modern measurements and units. Overnight soaking is added as its own step, and vinegar for seasoning is listed in the ingredient list.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 317) → Modernisert~80% av teksten endretfjernetlagt til
1 stk kanin (renset og delt i stykker). 200 gr. g brune bønner (bløtlagt over natten). 100 gr. smør g smør. 1 selleri stk sellerirot (oppskåret). salt (etter smak). pepper (etter smak). kokende vand vann eller kraft. Bønnerne lægges kraft (så mye at kjøttet er dekket). eddik (etter smak). Legg de brune bønnene i vand vann natten over. Den over.. Del den rensede kanin skjæres op kaninen i passende stykker, krydres krydre med salt og brunes pepper og brun stykkene i smørret. Bønnerne lægges op paa smøret.. Hell bønnene opp på et klæde, saa vandet kan trække klede så vannet får trekke godt av. Lægges av.. Legg bønnene i gryte gryten sammen med kjøttet og den opskaarne sellerirot, tilsættes oppskårne sellerirot. Hell på kokende vand, saa meget at vann eller kraft så kjøttet netop så vidt er dækket, smaakoker dekket, og la det småkoke under lok, lokk til bønnerne bønnene er møre. Salt møre, ca. 1½ time.. Smak til med salt og eddik efter smak. før servering.

Note til Modernisert

Moderne mål og enheter. Bløtlegging over natten er lagt inn som eget trinn, og eddik til avsmaking er ført opp i ingredienslisten.

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Frequently asked questions

Do the beans need to be prepared in advance?
Yes. The 200 g brown beans are put in water overnight. Before they go into the pot, they are poured onto a cloth so the water drains off well.
How long should the ragout cook?
Count on about 2 hours of covered simmering—until the beans are tender. Total time with browning comes to around 2.5 hours (soaking is additional).
How much liquid should go in?
Boiling water or stock, just enough that the meat is barely covered. That gives a thick ragout, not a soup.
How is the dish seasoned?
The rabbit pieces are seasoned with salt and pepper before they are browned in the butter, and the dish is adjusted at the end with salt and vinegar to taste. Celeriac is cut up and cooked along.

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