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Ingredients
2 cups Swedish brown beans or red kidney beans (canned red kidney beans can be used to avoid preliminary cooking)
5 cups water
Salt to taste
¼ cup golden syrup or to taste (dark Karo syrup can be substituted)
¼ cup vinegar or to taste
Nutritional analysis per serving
46 grams carbs; 243 calories; 1 gram fat; 9 grams fiber; 655 milligrams sodium; 14 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse dry beans, if used, and add water and salt. Simmer until tender, 1 to 2 hours. Add more water if beans tend to boil dry.
- Step 2
When cooked, add syrup and vinegar, adjust seasonings and serve hot. Dish can be prepared day before.
Private Notes
Comments
Easy and good. When cooking dry beans, don't add salt until the beans are tender or they will not soften. We love these beans with cornbread and greens (like collards) on the side.
Easy and good. When cooking dry beans, don't add salt until the beans are tender or they will not soften. We love these beans with cornbread and greens (like collards) on the side.