Swedish Brown Beans

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This small oval bean was grown and passed down for generations in a family that came from Sweden and finally settled in Montana. It is being described as light and tender. Stueben Yellow Eye Beans is a great substitute for the Swedish Brown Beans. Basic Bean Cooking Instructions Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean. Swedish Brown Baked Beans 2 cups Swedish Brown Beans 1 medium onion, coarsely chopped 1 cup each Tomato Ketchup & brown sugar 2 Tbsp Worcestershire Sauce 1/4 cup molasses 1/2 cup cider vinegar 1 tsp dry mustard 3 tsp cornstarch 2 slices bacon, cut in half Prepare Beans: Rinse and pick over beans. Pour boiling water over beans to cover by 2 inches, cover and leave for 1 hour. Drain, cover with water, bring to a boil, and cook until beans are tender (check for doneness at 20 minutes). Drain. Prepare 'Beans Pot': Mix beans with onions and place in a 2 qt. casserole. Combine next 7 ingredients, heat over moderate heat and stir until cornstarch is dissolved. Mix into the bean and onion mixture and place bacon strips on top. Cover and bake in a 325 degree oven for 1 1/2 to 2 hours.

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