Swedish Brown Beans

I have a romantic notion about beans — in that I never seem to get them quite right when cooking them from dry bean status.  It shouldn’t be a significant challenge, as many people conquered this, especially over the course of the most recent pandemic.  But, with this recipe, I finally was pleased with the end result of the beans that I cooked.  Starting with dry beans and using the recipe from the Michigan League Cookbook, I think I found success and a great base recipe that can be tweaked, but doesn’t need tweaking, moving forward.

Swedish Brown Beans

2 c beans, brown
6 c cold water
2 tsp salt
1/2 c vinegar
1/2 c corn syrup, dark
2 Tbsp brown sugar

Wash beans in running water; place in a medium-sized pot and add the fresh cold water.  Soak overnight.

The next day, bring the beans to a boil in their soaking water.  Half cover the pot and simmer until the beans are almost tender, about 1 hour.  Stir in remaining ingredients and continue cooking slowly until tender, about 1 hour.

Sugar-Glazed Brown Potatoes

When I first came across this recipe, from the Michigan League Cookbook, I was incredibly intrigued by the carbohydrate-overload combination of potatoes, corn syrup, and sugar, to put on these potatoes.  I couldn’t believe my eyes that suggested making these together.  I knew I needed to actually try them and so I waited until a few people were coming over (this time my parents and sister) and put them together with some chicken thighs for a dinner.  Surprisingly, the sweetness wasn’t overpowering in the way I anticipated that it might be.  I did add some flaked sea salt and found this to be a better way to eat them, and to heighten the rest of the flavor.  I don’t know that I’ll look to make these every day, but as a different way to serve potatoes in the future, these might be a nice addition to the table.

Sugar-Glazed Brown Potatoes

24 small new potatoes, with skins on
1/2 c sugar, granulated
3 Tbsp corn syrup, dark
2/3 c butter, melted

Drop unpeeled potatoes into a pan of boiling water.  Cover and cook 15 to 20 minutes, until almost done.  Drain.  Cool slightly and peel.

Melt sugar and syrup over low heat in a heavy 12-inch skillet, cooking slowly for 3 to 5 minutes until mixture turns light brown in color.  Stir in butter and add potatoes to syrup, shaking almost constantly to roll the potatoes and coat them on all sides with syrup mixture.  Serve hot in a buttered casserole.