Black Bean Amanatto Candied Black Beans
Indulge in the delicate sweetness and unique texture of Black Bean Amanatto, a beloved Japanese treat featuring candied black beans with a signature crystallized coating. This recipe transforms simple dried black beans into a delightful, chewy snack by simmering them to tender perfection, infusing them with a luscious sugar syrup, and finishing them with a light dusting of granulated sugar. Highlighting pantry staples like baking soda to preserve the beans' texture and a slow cooking process for optimal flavor absorption, this recipe is perfect for those who love crafting traditional, slow-made sweets. Enjoy these versatile candied beans as a snack, a decorative dessert topping, or alongside a soothing cup of green tea for an authentic Japanese tea ceremony experience. With its balance of sweet and earthy flavors, this recipe is a must-try for adventurous home cooks seeking global flavors.
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Ingredients
- 200 g Dried black beans
- 1000 ml Water
- 250 g Granulated sugar (for syrup)
- 50 g Granulated sugar (for coating)
- 0.5 tsp Baking soda
Directions
Step 1
1. Rinse the dried black beans in a colander under cold running water to remove any debris or dust.
Step 2
2. Place the rinsed beans in a large bowl and cover them with plenty of water. Soak the beans overnight (8–12 hours) to soften them.
Step 3
3. Drain the soaked beans and transfer them to a large pot. Add 1000 ml of fresh water and 0.5 tsp of baking soda to the pot. The baking soda helps tenderize the beans and maintain their delicious texture.
Step 4
4. Bring the pot to a gentle boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low, cover with a lid, and simmer the beans for approximately 2 hours or until they are tender but not mushy. Add more water as needed during cooking to keep the beans submerged.
Step 5
5. Once the beans are cooked, drain them in a colander and rinse them gently with cold water to remove residual starch and baking soda. Set the beans aside.
Step 6
6. In the same pot, prepare a sugar syrup by combining 250 g of granulated sugar and 500 ml of water. Heat the mixture over medium heat, stirring until the sugar is fully dissolved.
Step 7
7. Add the cooked black beans to the sugar syrup. Lower the heat to a gentle simmer and cook for an additional 1–1.5 hours, allowing the beans to absorb the sweetness of the syrup. Stir occasionally to prevent sticking or uneven cooking.
Step 8
8. Once the beans have absorbed most of the syrup but are not dried out, remove the pot from the heat and let the beans cool to room temperature in the remaining syrup. This allows them to soak in the flavor further.
Step 9
9. Drain the cooled beans through a colander and gently pat them dry with a clean kitchen towel or paper towel. Be cautious not to damage the beans.
Step 10
10. Spread the granulated sugar (50 g) on a flat plate or tray. Roll the candied beans in the sugar to coat them evenly. This step gives the beans their signature crystallized appearance.
Step 11
11. Transfer the coated beans to a parchment-lined baking sheet and allow them to air-dry at room temperature for 2–3 hours, or until they are no longer sticky.
Step 12
12. Once dried, store the Black Bean Amanatto in an airtight container at room temperature for up to 1 week. Enjoy them as a snack, dessert topping, or in traditional Japanese tea ceremonies!
Nutrition Facts
| Serving size | (1466.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1229.5 |
| Total Fat 1.1g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1123.9mg | 0% |
| Total Carbohydrate 297.2g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 250.6g | |
| Protein 17.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 117.4mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 711mg | 0% |
Source of Calories