Candied Red Beans

1. 1

   Sort the beans and discard any foreign matter, then rinse them in a colander.

2. 2

   Put them in a large saucepan and cover with plenty of water.

3. 3

   Soak for at least 4 hours, or overnight.

4. 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. 5

   Bring the beans to a boil, then reduce the heat and simmer for 1 hour.

6. 6

   (If the water boils away too quickly, add another 1/2 cup (125 ml) to keep the beans submerged.)

7. 7

   When the beans are cooked through, add the sugar and corn syrup.

8. 8

   Continue to cook the beans, stirring constantly, for 10 minutes, until the liquid is thick and syrupy.

9. 9

   Serve warm or at room temperature.

10. 10

    These beans will keep in the refrigerator for up to 1 week.

No additional tips available.