Sweetly-Simmered Kumquat, White Beans, and Sweet Potato

• 1 bag Kumquats
• 1 can Boiled white kidney beans (canned)
• 250 grams Sweet potato
• 5 tbsp Raw cane sugar
• 4 tbsp Mirin
• 1 pinch Natural sea salt
• 250 ml Water

1. Cut the kumquats in half horizontally.
2. De-seed it with a toothpick.
3. Drain the water from the white kidney beans.
4. Peel the skin from the sweet potatoes and cut into 2 cm cubes.
5. Soak in water to remove the starchiness and then drain.
6. Place the kumquats and sweet potatoes into a thick, double-layered pot.
7. Add the ingredients.
8. Turn the heat to high and bring it to a boil.
9. Lower the heat to low, cover with a lid, and simmer for 10 minutes.
10. Remove the lid and add the white kidney beans.
11. Raise the heat to high and boil it down for 3 minutes.
12. Stop the heat.
13. Cover with a lid and let it cool to allow the flavors to blend.

kumquats, beans, cane sugar, mirin, salt, water

Taken from cookpad.com/us/recipes/150453-sweetly-simmered-kumquat-white-beans-and-sweet-potato (may not work)