Flesk Og Bønner
"Pork And Beans"
From the treasured pages of Skandinavisk-amerikansk kogebog
Unknown Author
Flesk Og Bønner
"Til et Pund salt Flesk, bruges en Kv. tørrede Bønner. Sværen skjæres i Striber. Bønnerne lægges iblød i lunkent Vand Natten over. Dette skiftes en Gang, og om Morgenen sættes de over Jlden i koldt Vand. Naar de er møre, fles Vandet fra, Bønnerne kommes i et dybt Fad og Flesket begraves halvt i Midten; ganske lidt varmt Vand hældes over. Det bages brunt i Ovnen."
English Translation
"Pork and Beans. For one pound of salted pork, use a quart of dried beans. The rind is cut into strips. The beans are soaked in lukewarm water overnight. This water is changed once, and in the morning, they are put over the fire in cold water. When they are tender, the water is drained off, the beans are placed in a deep dish, and the pork is half-buried in the middle; a little hot water is poured over. It is baked brown in the oven."
Note on the Original Text
Like many 19th-century recipes, this one is succinct and assumes a familiarity with core cooking methods. Quantities use local measures of the time (a 'Pund' is about 454 grams; a 'Kv.' or 'Kvart' is a quarter of a Scandinavian 'Pund,' or roughly 500 grams, reflecting a practical approximation). Directions are brief, often omitting exact times or temperatures, instead emphasizing the essential steps and trusting the cook’s judgment. The Danish spelling and phrasing, such as 'over Jlden' (over the fire), are of their period, contributing to the recipe’s charm and authenticity.
Title
Skandinavisk-amerikansk kogebog (1884)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1884
Publisher
"Den Norskdanske boghandels" forlag
Background
A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.
Kindly made available by
Internet Archive
This recipe, 'Flesk og Bønner' (Pork and Beans), comes from an 1884 Danish-Norwegian community cookbook published in Chicago for immigrants. At the time, salted and dried ingredients were commonplace due to limited access to fresh food, especially in the winter or when recreating home comforts far from Scandinavia. Dishes like this one offered a nourishing, robust meal that made the most of available pantry staples. Such recipes helped immigrant families maintain a connection to their heritage, with the savory combination of pork and beans providing both sustenance and a nostalgic taste of home.
The original recipe would have been prepared using a cast-iron pot for simmering beans over an open fire or wood-burning stove. A deep, oven-proof ceramic or cast-iron baking dish would be used for baking the combined dish in a hearth or early wood-fired oven. Knives for scoring pork skin, wooden spoons for stirring, and ladles for handling beans and liquid were standard. Access to precise temperature control was rare, so cooks watched for visual cues—browning crust, bubbling beans—to determine doneness.
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 pound (16 ounces) dried beans (navy beans, cannellini, or substitute with haricot beans)
- 1 pound (16 ounces) salted pork belly (with skin, if possible; substitute with thick-cut salted bacon if necessary)
- Water
Instructions
- To make this traditional Danish-Norwegian dish, begin by soaking 1 pound (16 ounces) of dried beans (such as navy or cannellini beans) overnight in lukewarm water, changing the water once during the soak.
- In the morning, drain and rinse the beans, then cover with fresh cold water and bring to a gentle simmer on the stove until tender, about 60 to 90 minutes, skimming as needed.
- Meanwhile, take 1 pound (16 ounces) of salted pork belly.
- If pork with skin is available, score the skin lengthwise into strips.
- Once the beans are soft, drain off most of the water and transfer the beans to a deep baking dish.
- Bury the pork belly partially in the center of the beans.
- Pour a little hot water (just enough to moisten, approximately 1/4–1/3 cup) over the dish.
- Bake it in a hot oven (about 400°F) until the pork is browned and the flavors meld — roughly 30–45 minutes.
- Serve warm, straight from the dish.
Estimated Calories
575 per serving
Cooking Estimates
You will need to soak the beans overnight, then cook them on the stove for 60 to 90 minutes until tender. The final baking step takes about 30 to 45 minutes. Preparing the ingredients and workspace is simple and should take around 15 minutes. Each serving contains an estimated 575 calories, and this recipe serves 6 people.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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