Photo by Farideh Sadeghin
Ask any Quebecer if they've ever had bruna bönor i sirapssås and they will probably respond with a look of confusion and a hard " Non."But the truth is they have had bruna bönor i sirapssås—they just didn't know it.The ancient Swedish dish, made of baked brown beans and served with fried salted pork and boiled potatoes, is almost identical in preparation and presentation to the Québécois staple fèves au lard, with the exception that it is sweetened with sugar beet syrup, instead of the maple syrup indigenous to Quebec."Let me find a picture of it," Magnus Nilsson says, shuffling through the index of his monumental Nordic Cookbook to find a picture . "Sweet-and-sour brown beans… Page 141…" he mutters to himself.Read the rest of the story on Munchies.