Swedish Brown Beans

• 2 cups Swedish brown beans or red kidney beans (canned red kidney beans can be used to avoid preliminary cooking)
• 5 cups water
• Salt to taste
• 1/4 cup golden syrup or to taste (dark Karo syrup can be substituted)
• 1/4 cup vinegar or to taste

1. Rinse dry beans, if used, and add water and salt.
2. Simmer until tender, 1 to 2 hours.
3. Add more water if beans tend to boil dry.
4. When cooked, add syrup and vinegar, adjust seasonings and serve hot.
5. Dish can be prepared day before.

swedish brown beans, water, salt, golden syrup, vinegar

Taken from cooking.nytimes.com/recipes/889 (may not work)