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.

Rabbit and bean ragout

Name: Rabbit and bean ragout
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs rabbit (cleaned and cut into pieces); 200 g brown beans (soaked overnight); 100 g butter; 1 pcs celeriac (cut up); salt (to taste); pepper (to taste); boiling water or stock (enough to cover the meat); vinegar (to taste)

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
Soak the beans
Put the brown beans in water overnight.
2
Brown the meat
Cut the cleaned rabbit into suitable pieces, season with salt and pepper and brown the pieces in the butter.
3
Drain the beans
Pour the beans onto a cloth so the water drains off well.
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
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.

In stores now

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

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

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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.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

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