Swedish brown beans are a type of Phaseolus vulgaris developed in Sweden and used in Scandinavian cuisine. They are easy to grow and have a nutty flavor, making them popular in soups, stews, and ethnic dishes. They must be soaked before cooking and can be substituted with other beans.
Swedish brown beans are a type of bean originally developed in Sweden and introduced to the rest of the world via Swedish immigrants. These beans are often specifically requested in Scandinavian cuisine that features beans, and can also be used in a wide variety of other regions of the world. In communities with particularly large populations of Swedes and Swedish descendants, these beans are often on the menu, thanks to an acquired preference for them.
Like other common beans, Swedish brown beans are officially known as Phaseolus vulgaris. They have been specifically developed through selective breeding to exhibit several traits that are considered desirable and can easily cross-breed with other beans, for gardeners who are in the mood to get adventurous with their patches. They are also very easy to grow; they just need mild weather, lots of sun, and loose, loamy soil with intermittent watering.
The Swedish brown bean is relatively small and ovoid, with a tan to tan color. Beans are known for being extremely tender with a nutty flavor and hold together well, even through prolonged cooking. This last feature makes these beans especially popular in soups and stews, as cooks don’t have to worry about the beans breaking if they’re a little overcooked.
In addition to being used in soups, Swedish brown beans go very well in baked beans and casserole dishes and can also be prepared in various ethnic recipes. Some cooks like to use these beans in Indian food, where their slightly sweet flavor contrasts beautifully with many curry spices, and Swedish brown beans are commonly used in pork and beans, especially in the Midwest where many people are of Scandinavian descent.
To prepare Swedish brown beans, cooks must first rinse the beans and then soak them overnight or until doubled in size. The soaking will help the beans stick together during the cooking process, resulting in tender, firm beans with lots of flavor. After soaking, the beans will take one to two hours to cook. If Swedish brown beans are hard to come by, adzuki, cranberries and pinto beans all make adequate stand-ins for this Scandinavian staple.
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