Sweet Bean Kinton, Simmered Beans for Japanese Osechi

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This is a New Year’s Day staple in my family, my grandfather’s favorite, white beans Kinton. This is a recipe for soft boiled beans with a delicious sticky texture.

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Substitute Butter Beans

Butterbeans are lima beans, a type of kidney bean. And the white or purple Hanamame sold in Japan are a type of kidney bean called runner bean. Since they are both called Ingen in Japanese, and since I enjoyed making anko with butter beans, I thought I could make boiled beans and mamekinton.
Kuromame Black Soybeans - Japanese New Year Osechi
Black soybeans are an indispensable part of Osechi food. Please use black soy beans, which can be bought at Asian markets. Normal black beans are not soy beans.

Kuri-kinton? Mame Kinton?


Kinton is a food made by boiling and mashing beans and potatoes, and seasoning them sweetly.
When it comes to New Year’s Osechi, Kuri kinton, chestnut Kinton is a major item. In my family, we eat kuri-kinton, of course, but we also make a pot full of mame-kinton.

Mame Kinton was my grandfather’s favorite dish, and I used to make it for him when my grandmother could no longer make it. I remember that my grandfather, who had a very modest personality, would buy a lot of beans at the end of the year, asking me to make mamekinton. Even though I made a whole pot full of them, they were completely gone by the time the New Year’s holidays came around.

My grandfather and grandmother are no longer with us, but for me, Mamekinton is the taste of the New Year.

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Recipe

Sweet Bean Kinton with Butter Beans, Simmered Beans for Osechi

This is a New Year’s Day staple in my family, my grandfather’s favorite, white beans Kinton. This is a recipe for soft boiled beans with a delicious sticky texture.
Prep Time5 mins
Rest Before Cook12 hrs
Cook Time3 hrs
Servings200 g beans
INGREDIENTS
  • butter beans 200 g
  • white sugar 60 g
  • brown sugar 60 g
  • water
EQUIPMENT
Electronic scales
Measuring cup
Pot
Silicone spatula
INSTRUCTIONS
Preparation
  • Soak the beans in 4 times the amount of water and let them absorb the water overnight in the refrigerator.
Cooking
  • Wash the soaked beans briefly.
  • Put the beans and enough water to soak them in a pot.
  • Cover with a lid and boil over low heat for 1.5 to 2 hours until tender. If the water is getting low, add more water as needed so that the beans are always soaked.
  • If there is too much cooking water, discard some of it so that the beans show a little.
  • Mash some of the beans with a spatula. (*1)
  • Add sugar and simmer for about 10 minutes with the lid off. When the mashed beans become sticky, turn off the heat.
  • Let cool and let the flavor soak in.
Point
  • You can decide the ratio of mashing according to your preference. Most recipes call for the beans to retain their shape, but my grandfather loved the sticky, well-mashed ones.
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