CANDIED BEANS RECIPES
CANDIED LIMA BEANS RECIPE - FOOD.COM
A homestyle restaraunt called The Ingelnuk served these. They would come out with a big bowl of them and pile them on your plate. They sound odd, but are actually my favorite way to eat Lima Beans!
Total Time 6 hours
Prep Time 4 hours
Cook Time 2 hours
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cover beans with cold water.
- Soak for 4 hours, Drain.
- Place beans in a 3/4 quart saucepan.
- Cover with cold water.
- Add salt.
- Cook over medium heat for 1-1/4 hours, or until tender.
- Remove from heat and drain.
- Place drained beans in a mixing bowl.
- Add brown sugar and butter stiring until well blended.
- Put beans in a 9x13 pan.
- Bake at 325 for 1 hour.
Nutrition Facts : Calories 1040.6, FatContent 12.4, SaturatedFatContent 7.5, CholesterolContent 30.5, SodiumContent 1905.5, CarbohydrateContent 210.5, FiberContent 25.4, SugarContent 135.8, ProteinContent 28.9
BLACK BEAN AMANATTO (CANDIED BLACK BEANS) RECIPE - FOOD.COM
This is a simplified version of amanatto. While it is a simple process, it is time consuming because of the sorting phase. This recipe is a result of some trial and error work with a recipe found at the anime blog and some crystallized ginger recipes that I had at hand. The result should be a soft candied bean with a light sugar coating. Hard beans, lumpy sugar coating, broken beans are all signs of rough handling. I've learned that crunchy beans are a sign of poor quality ingredients. The key to this process is gentle handling at every point. Preparation time does not include the time required for soaking or sorting the beans, which is significant.
Total Time 3 hours
Prep Time 1 hours
Cook Time 2 hours
Yield 1 batch
Number Of Ingredients 7
Steps:
- Rinse beans, picking out any stones or odd beans. Soak overnight in ample water.
- After soaking, drain beans and rinse with plenty of cold water. Pick through again to get rid of any odd beans or stones.
- Put beans in a pot with plenty of cold, fresh water and a good pinch of baking soda. The baking soda will help to maintain the black color of the beans.
- Simmer beans gently for 1 hour until beans are just cooked through. Be careful not to boil the beans or overcook them. The beans should hold together in their skin.
- Drain beans and rinse gently in cold water.
- Prepare syrup by combining the 3 cups of cold water, granulated sugar and salt. Heat to simmer for 20 minutes or until the syrup is starting to thicken a bit.
- While the syrup is simmering, carefully sort through the cooked beans, discarding any that are out of the skin, or where the skin has cracked open. You should plan that the volume of beans will decrease by as much as a third, depending on how you cooked the beans.
- Carefully add the beans to the syrup mixture and continue simmering for 1 1/2 hours.
- Turn off the heat and allow beans to cool for 10 minutes. Drain.
- Put the superfine sugar into a bowl. In batches, toss the beans into the sugar and then lay them out onto a cookie sheet in a single layer.
- When all the sugar-coated beans are on the cookie sheet, put the cookie sheet in an oven preheated to 175 degrees F for 5 minutes.
- Remove the cookie sheet and toss the beans, returning them to the oven for an additional 5 minutes. Turn off the oven and leave the beans in the oven for 5 minutes. Cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 5630.3, FatContent 2.5, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 2408.1, CarbohydrateContent 1407.4, FiberContent 39.5, SugarContent 1298.8, ProteinContent 40.2
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I pack these easy candied pecans in jars tied with pretty ribbon for family and friends. My granddaughter gave some to a doctor at the hospital where she works, and he said they were too good to be true! —Opal Turner, Hughes Springs, Texas
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Reviews 5
Total Time 55 minutes
Category Desserts, Snacks
Calories 380 calories per serving
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