Candied White Beans

These Candied White Beans or MInatamis na Beans bring back childhood memories to me. It is one of my favorite snacks when I was little. Usually available in small candy bags or can be purchased in bulk or by weight. It is a little expensive probably because of it's cooking process which I now understand why. It is not complicated but it's a long process but definitely worth once you make it. It's been years since the last time I ate these so when I saw someone posted it my Facebook food group, Food is my Mood, I thought of making my own version. 

How it's done? First, soak the beans in water overnight. Here, I used 2 cups of beans so I added about 4-5 water in a bowl. I noticed the beans' shell wrinkled a bit after few hours and I thought they will peel off but it kept it's smooth texture. The beans will expand more so the next day, drain and rinse the beans. Transfer to the steamer pan (with water already boiling) and steam for 45 minutes then set aside.  
In a deep pan or wok, stir together water and sugar and dissolve sugar over high-medium heat. Add the steamed beans and cook for about 75-90 minutes over low heat. Yes that's how long you will simmer these beans. Let rest in the pan with syrup for about 10-15 minutes. ​​

​You want to make sure the beans are soft enough. You can try one piece and check the texture. If the other ones start to pull from its' shell, then it's ready. If you remove it too early, your finished product's texture will be a bit hard and you might not enjoy these candied beans. If you see my photo below, the texture is perfect it is soft but not mushy. 
Next, place paper towels over wire rack. Using a sieve or strainer, transfer the beans. This will help drain excess syrup. Spread the beans and let it dry and cool completely. Once dry you can now coat them with powdered or icing sugar. You can use a sieve for even coating. 

Tips:

• After coating with powdered sugar, place them on a tray or any container but leave them uncovered. You can eat them right away but leftovers can be allowed to air dry. It will give more ample time for the sugar to completely dry out. If you cover the container and or place them immediately in small bags, because of lack of air, the sugar will melt and the beans will become moist. 
• I mentioned earlier about the beans being so soft while cooking in syrup. I notice the beans after drying out and coating with powdered sugar, they will start to harden a bit. So, it is good that your beans are fully cooked. Like I said not mushy but very soft. 
• Make sure to watch the video attached below. 

I hope these tips help you successfully make this delicious treat. If you have questions or have tried this recipe, let me know what you think by leaving a comment below. You can also connect with me on my social media platforms and share your photo with me. Instagram, Pinterest, Facebook and YouTube links are provided below. Enjoy! 

Candied White Beans Recipe

Ingredients:

• 2 cups raw white kidney beans or cannellini
• 3 1/2 cups water plus extra for soaking 
• 3 1/2 cups granulated sugar
• powdered / icing sugar for coating

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Video:

Procedure:

• Soak beans in water overnight. Drain and rinse.
• Prepare the steamer by boiling water. Add the soaked beans in steamer pan and steam for 45 minutes. Remove from steamer and set aside.
• In a large pan or wok, combine water and sugar. Turn on to medium-high heat and continue stirring until sugar is completely dissolved. 
• Add the steamed beans. Cover and let boil. Reduce heat to low and simmer for 75-90 minutes or one hour and 15 minutes to one and a half hour or until beans are soft. Stir occasionally. 
• Turn off heat and let stand or rest in pan or wok for 10-15 minutes. Using a sieve, drain excess syrup and transfer the beans to a rack lined with paper towels. Spread the beans and let dry and cool completely.
• Once completely dry, coat with powdered or icing sugar. You can use a sieve to do this for easy coating.
• Once coated, they can be eaten immediately. Any leftover can be stored uncovered. This will allow the sugar to dry out more. When completely dry, you can place them in polypropylene (clear food grade bags) if desired. 
• If you happen to skip my blog above, I suggest to scroll up and check my tips. Enjoy!
• Printable recipe below :)

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