kruizing with kikukat

Thursday, October 6, 2011

Cool (Sweet) Beans!

 One of my favorite restaurants in Kona is Manago Hotel.  While the pork chops cannot be beat, I usually end up eating the fried butterfish.  But the real treat in dining at the Manago Hotel is the side dishes which accompany the meal.  There is always a bowl of potato-macaroni salad, but the other three or four dishes are a surprise every time.  A few years ago, one of the side dishes I had was a plate of sweet kidney beans.

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.

 click on recipe title for printable recipe
Sweet Beans

     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.

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