Swedish Brown Beans
Sorry, not available right now
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Sorry, our rare beans were very popular and we sold out quickly. As soon as we have any more available we'll announce them in our newsletter. In the meantime please have a look at our other less rare pulses. We've very limited quantities of some special rare beans from a handful of growers. Difficult to grow in the UK and a globally scarce heritage variety, Edward Lea at Green Acres Farm has done a fantastic job raising a small crop for harvest. |
Bruna Bönor or Swedish Brown Beans are traditionally grown on the island of Öland, just off the east coast of Sweden. Taxonomist Carl Linnaeus mentioned bean production on the island in 1741, probably the same brown beans that are grown today. They’re a variety of Phaseolus vulgaris, the same incredibly diverse family of beans from the Americas that includes borlotti, cannellini and haricots.
In Sweden Brown Beans are traditionally used to make a kind of sweetened baked bean. They’re great for home-made baked beans or as a substitute for other white beans (such as cannellini).
Complete Product Details
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Cooking instructions
Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 50 minutes until the beans are soft. Add more water if needed.
Notes on Cooking Dried Pulses
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Cooked pulses can be used immediately or frozen for later use.
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Ingredients
Beans
May contain occasional small stonesAllergy information
No Allergens
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Typical values
(for generic Phaseolus beans)Per 100g Energy 1,427kJ (341kcal) Fat 1.4g of which saturates 0.4g Carbohydrate 46g of which sugars 2.1g Fibre 16g Protein 22g Salt 0g -
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.
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Complete Product Details
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Ingredients
Lentils
Allergy information
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Complete Product Details
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Our Wakelyns Lentils have a superb peppery, nutty flavour and firm texture. They're great in soups, stews, curries and salad.
Cooking instructions
Rinse the lentils in a sieve, check for small stones, and place in a pan with plenty of fresh water water. Bring to the boil, simmer for 15 to 20 minutes until tender.
Don't over-cook - taste the lentils toward the end of the cooking process. To make a salad or a cold lentil dish drench the lentils in cold water immediately after cooking, this will stop them cooking further and ensure they stay nice and firm.
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Ingredients
Lentils
Allergy information
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Typical values Per 100g Energy 1395kJ (325kcal) Fat 1.5g of which saturates 0.2g Carbohydrate 47.6g of which sugars 2.9g Fibre 15.5g Protein 21.8g Salt 0.02g
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