Sweet, cooked beans is a traditional japanese side dish. While it doesn't call for a lot of ingredients, it does take a long time to prepare, especially if you count the soaking time. I prefer this made with pinto beans, as kidney beans are not my favorite. You could always use lima beans or cranberry beans too.
This is a great accompaniment to practically any Asian meal, but it also makes a nice addition to a green vegetable salad.
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3 c dried beans
10 c water, divided
3 c sugar, divided
1 1/2 tsp salt
Rinse dried beans and soak overnight in 9 cups of water. Bring to a boil, add 1 cup of water. Skim scum as necessary. Cook for 1-2 hours over medium-low heat until beans are tender. Once beans are tender, add 1 cup sugar. Cook for 10 minutes. Add another cup of sugar. Cook for 10 minutes. Add last cup of sugar. Cook for 1 hour. Add salt and cook for 10 minutes. Using a slotted spoon, remove beans from liquid and place in a large, heat-proof bowl. Set aside. Boil sauce for 15 minutes. Pour over beans. Pack into containers and refrigerate.