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BLACK BEAN
AMANATTO (CANDIED
BLACK BEANS)
(1)
Submitted by
Akikobay
"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 erro…
workMore
See 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."
PHOTO BY SCARLET T.
I MADE THIS
Ready In: 3hrs
Ingredients: 7
Yields: 1 batch
Nutrition information
INGREDIENTS UNITS: US
lb black beans, high-quality small
1
black turtle beans
water, to soak and cook beans
1 pinch baking soda
3 cups water
4 1⁄ 2 cups granulated sugar
1 teaspoon salt
2 cups superfine sugar
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DIRECTIONS
1. Rinse beans, picking out any stones or
odd beans. Soak overnight in ample
water.
2. After soaking, drain beans and rinse with
plenty of cold water. Pick through again
to get rid of any odd beans or stones.
3. 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.
4. 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.
5. Drain beans and rinse gently in cold
water.
6. 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.
7. 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.
8. Carefully add the beans to the syrup
mixture and continue simmering for 1 1/2
hours.
9. Turn off the heat and allow beans to cool
for 10 minutes. Drain.
10. 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.
11. 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.
12. 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.
13. Store in an airtight container.
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REVIEWS
MOST POPUL AR WRITE A REVIEW
It's a delicious Japanese Dessert,
and it is a quite exquisite
traditional dish that Emperor
Akihito would enjoy. =)
SCARLET T. REPLY
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RECIPE SUBMITTED BY
Akikobay
UNITED STATES
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