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Salted Wax Beans

Salted wax beans are soaked overnight, simmered tender in cold water, and stirred with melted butter and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 397 (falt i det fri)

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About the dish

Salted beans were a common winter supply before the days of the freezer. Soaking overnight removes the salt so the beans can be used like fresh ones.

How to make it

  1. 1

    Soak

    Place the beans in a colander and rinse them with cold water. Let them sit overnight in plenty of cold water.

  2. 2

    Boil

    Rinse the beans again, put them on to boil with cold water, and let them simmer until tender.

  3. 3

    Serve

    Drain off the water and stir in the melted butter and the finely chopped parsley.

Changes from the original

Old measurements converted to grams and deciliters. Parsley is listed in the ingredient list, since it is mentioned in the method.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 397) → 1949 (korrekturlest, s. 732)~94% av teksten endretfjernetlagt til
½ kg. salte bønner 8 del. vand 60 gr. smør. Bønnerne lægges i dørslag, overheldes med koldt vand og ligger Legges natten over i rikelig, koldt vand; skylles igjen over og sættes over ilden så sterk lake at et egg flyter. Legges op på et klæde, strengles, legges lagvis med salt i koldt vand, smaakoker, krukker. 31. salt til de er møre. Vandet siles fra, og bønnerne irøres det smeltede smør 1000 bønner. Et linklæde legges over, og den finhakkede persille. herpå et trelokk med huller i; press på. Skylt klædet i varmt vann hver gang der tas av krukken.

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Frequently asked questions

Why must the beans sit in water overnight?
Because they are salted. They are rinsed with cold water in a colander and placed in plenty of cold water overnight, and rinsed again before boiling - this draws out the excess salt.
How are they boiled?
They are put on the heat in cold water and simmer until tender. Then the water is drained off.
What is stirred in at the end?
60 grams of melted butter and finely chopped parsley. The recipe uses ½ kg salted beans and 8 deciliters of water.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 397.

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