Best if started from dried beans that you cook yourself to control the consistency of the beans. You want them cooked but not mushy, picking out any floaty skins, beans without skins and cracked beans. Canned beans are usually too mushy and have all sorts of preservatives in them. Frozen edamame works really well - just make sure you get shelled ones!
Special Equipment: heavy, baking sheet(s) lined with parchment/Silpat
- 4 c cooked beans (edamame, black bean, azuki, lima, etc.)
- 3 c water
- 4 c sugar
- 1 tsp salt
- 1 c sugar (preferably superfine)
2. Add cooked beans to pot. Simmer for 1.5 hours.
3. Drain beans.
4. Toss drained beans in superfine sugar. Coat very well.
5. Spread sugared beans on prepared baking pan(s).
6. Bake at 350 degrees for about 10-12 minutes, stirring beans halfway through.
7. Turn off oven, crack door open & keep beans in oven until completely cool. If you live in a dry area, you can skip this step and just remove the pans from oven and cool completely on the pans.
8. Store in airtight container.
Keywords: Vegan, Japanese, Easy, Beans, Snack
( RG2146 )
