Amanatto (Japanese Candied Adzuki Beans)

Instructions

1. Rinse the beans and soak in plenty of water overnight (8 to 12 hours). Drain.
2. Put the beans in a pot with the 1000 ml fresh water and the pinch of baking soda. Bring to a boil, then simmer 40 to 50 minutes until tender but not mushy. Skim off any foam.
3. Drain off most of the water, leaving the beans barely covered. Add the first 100 g sugar and the salt and simmer gently 20 minutes. Cool and let rest overnight, covered, in the refrigerator.
4. The next day add the second 100 g sugar, simmer 20 minutes, then drain well through a sieve.
5. Spread the beans on a rack set over a tray and dry in a 200 F (95 C) oven for 30 to 40 minutes, or until the surface feels tacky and not wet.
6. Toss the warm beans in the superfine sugar until frosted, then let cool and dry completely.