Black Bean Amanatto Candied Black Beans Recipes

BLACK BEAN AMANATTO (CANDIED BLACK BEANS)

Black Bean Amanatto (Candied Black Beans) image

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 error work 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.

Provided by Akikobay

Categories Lunch/Snacks

Time 3h

Yield 1 batch

Number Of Ingredients 7

Ingredients

1 lb black beans, high-quality small 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

Steps:

Rinse beans, picking out any stones or odd beans. Soak overnight in ample water.
After soaking, drain beans and rinse with plenty of cold water. Pick through again to get rid of any odd beans or stones.
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.
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.
Drain beans and rinse gently in cold water.
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.
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.
Carefully add the beans to the syrup mixture and continue simmering for 1 1/2 hours.
Turn off the heat and allow beans to cool for 10 minutes. Drain.
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.
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.
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.
Store in an airtight container.

Nutrition Facts : Calories 5630.3, Fat 2.5, SaturatedFat 0.6, Sodium 2408.1, Carbohydrate 1407.4, Fiber 39.5, Sugar 1298.8, Protein 40.2

BLACK BEANS WITH AMARANTH

Black Beans With Amaranth image

Throughout Mexico, wild and cultivated greens of all kinds are added to beans and to meat dishes. Amaranth is a favorite choice. The pretty leaves are red, or green with red veins. While they're a bit tough and bitter when uncooked, they're sweet and tender after blanching.

Provided by Martha Rose Shulman

Categories easy, quick, side dish

Time 1h30m

Yield Serves six

Number Of Ingredients 6

Ingredients

1 pound black beans, washed, picked over and soaked for six hours or overnight in 2 quarts water
1 large onion, chopped
4 garlic cloves, minced
Salt to taste
2 to 4 tablespoons roughly chopped cilantro, or a few sprigs fresh epazote
3/4 pound amaranth, stemmed (stems discarded)

Steps:

Place the beans and their soaking water in a large, heavy soup pot or Dutch oven. If necessary, add water to cover by two inches. Bring to a boil and skim off foam. Add the onion and half the garlic, and reduce the heat to low. Add salt, cover and simmer one hour. Add the remaining garlic, the epazote (optional) and more salt if desired. Simmer for another 30 minutes. Add the cilantro, and simmer for another 30 minutes, until the beans are tender and the broth aromatic.
While the beans are simmering, wash the amaranth leaves in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the amaranth. Blanch for two minutes, and transfer to the ice water. Drain, squeeze out excess water (it will be a beautiful plum color) and chop coarsely.
About five minutes before serving, taste the beans and adjust seasoning. Stir in the amaranth, simmer very gently for five to 10 minutes, and serve.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 3 grams, Carbohydrate 87 grams, Fat 5 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 374 milligrams, Sugar 4 grams

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