Candied Red Beans

• 1/2 cup (100 g) dried adzuki beans, rinsed
• 4 cups (1 liter) water
• Pinch of baking soda
• 1/2 cup (100 g) sugar
• 1/2 cup (125 ml) light corn syrup

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

adzuki beans, liter, baking soda, sugar, light corn syrup

Taken from www.epicurious.com/recipes/food/views/candied-red-beans-379980 (may not work)