Cranberry Kidney Bean Filling

Name: Cranberry Kidney Bean Filling
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g White Beans; 60g Dried cranberries; 10g oil; 50g crystal sugar

by Piaoxue Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Kidney beans were bought before the Mid-Autumn Festival to make mooncake fillings, but they have not been made. I have time today. I made them all into fillings. A small part of them was filled with dried cranberries. I will use them for desserts in the future.

Ingredients

Cranberry Kidney Bean Filling

1. Soak the kidney beans for 24 hours and soak until they are fully swollen without wrinkles

2. Peel off the skin

3. Put it in a pot, put cold water that has not used kidney beans, and simmer on low heat until crisp

4. Put it in the food processor and puree it

5. Put the kidney bean puree in a pot, medium and low heat, add rock sugar

6. Put in the oil and keep stirring

7. Stir until the water is completely evaporated

8. Cranberry chopped

9. Put it in the kidney beans and stir evenly

Tips:
The kidney beans should be soaked in more water, and the rock sugar should be crumbled, which is easier to melt. The sweetness is according to your preference.