Candied Red Beans Recipes

Steps:

• Brown bacon in medium skillet and remove.
• Add Drained green beans to drippings and stir fry for a couple of minutes.
• Add butter and brown sugar, gently stirring until sugar has dissolved and green beans are heated through.

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.

Steps:

• Sort the beans and discard any foreign matter, then rinse them in a colander. Put them in a large saucepan and cover with plenty of water. Soak for at least 4 hours, or overnight.
• Drain the beans in a colander, then return them to the saucepan and add the 4 cups (1 liter) water and the baking soda. Bring the beans to a boil, then reduce the heat and simmer for 1 hour. (If the water boils away too quickly, add another 1/2 cup (125 ml) to keep the beans submerged.)
• When the beans are cooked through, add the sugar and corn syrup. Continue to cook the beans, stirring constantly, for 10 minutes, until the liquid is thick and syrupy. Serve warm or at room temperature.
• These beans will keep in the refrigerator for up to 1 week.