1. Wash 500 grams of red beans and add enough water, at least twice as much as beans. Heat the fire, turn off the fire after the water boils, cover the pot and stew;

2. When the outside of the pot is not hot, add brown sugar to the pot, and the sweetness is controlled by yourself. By this time, the beans have greatly expanded. If the water does not exceed the beans, add water, at least not enough. Then fire again, turn off the fire after the water boils;

3, the general principle of making honey beans is not to cook with fire, but to use! This will not break the shape, but also keep a certain amount of water. Repeat step 2 until the inside of the beans is soft.

Brief introduction of honey beans

Honey beans are sweet beans, which belong to annual climbing herbs of leguminous peas. It comes from peas native to the Mediterranean and Central Asia. Pea was cultivated as early as 6000 BC in the Near East and the Neolithic tribes in Greece, and it was cultivated in China since the Han Dynasty.

Sweet bean pods are full, green in color, beautiful in appearance, rich in nutrition, sweet, crisp and refreshing, and are deeply loved by consumers. Sweet beans, also known as honey beans and sweet peas, are annual climbing herbs in Leguminosae. They are edible young pods. Chromosome number 2n=2x= 14.

Sweet beans are divided into big pod species and small pod species, and10-March is the peak season 165438+. The pods and beans of honey beans are sweet and crisp. When purchasing, the pods are green, tender, non-shrinking and spot-free. The fuller the beans, the sweeter.

Sweet beans have high nutritional value and are rich in vitamins A, C, B 1, B2 nicotinic acid, potassium, sodium, phosphorus, calcium and so on. , and rich in protein, easier to digest than soybean protein, but relatively lower in calories than other beans, so it is a beauty and slimming food.