Swedish Brown Beans with Cloves and Cinnamon

Steps

1. 1

   Sort and rinse beans

   • Spread the dried beans on a plate or baking sheet.
   • Carefully look through them and discard any stones, debris, or shriveled/discolored beans.
   • Place the cleaned beans in a colander and rinse under cold running water, stirring gently with your hand, until the water runs clear (about 1 minute).
   • This removes surface dust and dirt.

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   Ready when: Beans are clean and no debris remains

   Tip: Don't skip this step—even a small stone can crack a tooth. Take your time looking through the beans.

2. 2

   Quick-soak the beans

   • Place the cleaned beans in a large pot and add enough cold water to cover by about 3 inches (roughly 8–9 cups water).
   • Bring to a boil over high heat, stirring occasionally (about 5 minutes).
   • Once boiling, remove from heat, cover the pot, and let sit at room temperature for 1 hour.
   • This softens the bean skins and reduces cooking time.
   • (Alternatively, soak overnight in cold water in the refrigerator for 8–12 hours and skip this step; proceed directly to step 3 the next day.)

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   Ready when: Beans have absorbed water and are slightly softened

   Tip: If you forgot to soak, you can skip soaking and add 30 minutes to the final simmering time instead.

3. 3

   Drain and rinse beans

   • Pour the beans and soaking liquid into a colander to drain.
   • Rinse the beans under cold running water and drain again.
   • Discard the soaking liquid.
4. 4

   Combine and simmer

   • Transfer the drained beans to a clean large pot.
   • Add 6 cups vegetable broth, 1 cinnamon stick, 5 whole cloves, 1 bay leaf (if using), and 1/2 teaspoon salt.
   • Stir well.
   • Bring to a boil over high heat, stirring occasionally (about 5 minutes).
   • Once boiling, reduce heat to medium-low so the liquid maintains a gentle, steady simmer.
   • Partially cover the pot with a lid and let simmer for 1 to 1.5 hours, stirring occasionally (every 15–20 minutes).
   • The beans are done when they are tender throughout and break easily when pressed against the side of the pot with the back of a spoon.
   • If the liquid reduces too much before the beans are tender, add a splash more broth or water.

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   Ready when: Beans are tender and break easily when pressed with a spoon; simmering liquid has reduced by about half

   Tip: Stir the beans occasionally to ensure even cooking and prevent sticking on the bottom. Partial covering allows some steam to escape while keeping the liquid from evaporating too quickly.

5. 5

   Add sweetness and finish

   • Remove the pot from heat.
   • Remove and discard the cinnamon stick, bay leaf (if used), and cloves (or pour through a fine-mesh strainer to separate and discard them).
   • Stir in 3 tablespoons brown sugar and taste the beans.
   • Add another 1/4 teaspoon salt (or to taste, depending on the saltiness of your broth).
   • If desired, stir in 1 tablespoon butter for a silkier, richer sauce.
   • Stir until the sugar has dissolved and the butter is melted.

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   Ready when: Brown sugar is fully dissolved and butter is melted

   Tip: Taste before adding extra salt—broths vary widely in sodium content. You can always add more seasoning, but you can't remove it.

6. 6

   Rest and serve

   • Let the beans rest in the pot off heat for 5–10 minutes.
   • During this time, the liquid will continue to thicken slightly as it cools, creating a silkier sauce.
   • The beans are now ready to serve warm as a side dish.
   • Transfer to a serving dish or individual bowls.

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   Ready when: Beans are steaming and sauce has thickened slightly