Spiced plum and kidney beans (话梅芸豆) is a popular Chinese snack loved for its sweet, tangy, and slightly savory flavor. Here’s a simple guide to making it at home.
Ingredients: 200g dried kidney beans, 10-15 preserved plums (话梅), 2 tbsp rock sugar, 1 tsp salt, 500ml water, and a few dried osmanthus flowers (optional).
Steps:
1. Soak the Beans: Rinse dried kidney beans and soak in water for 8 hours or overnight until softened. Drain well.
2. Cook the Beans: Transfer soaked beans to a pot, add water (cover beans by 2cm), and bring to a boil. Simmer on low heat for 1–1.5 hours until tender but not mushy. Drain and let cool.
3. Prepare the Syrup: In a bowl, mash preserved plums to release their juice. Add rock sugar, salt, and 200ml hot water, stirring until sugar dissolves.
4. Marinate: Combine cooked kidney beans with the plum syrup in a clean jar. Add dried osmanthus flowers if using. Seal and refrigerate for at least 24 hours to allow flavors to infuse.
Tips: For a richer taste, use dark preserved plums. The beans can be stored in the fridge for up to a week, making them a convenient, healthy snack. Enjoy the unique blend of sweet and tangy flavors in every bite!
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