Cut the kumquats in half horizontally. De-seed it with a toothpick. Drain the water from the white kidney beans.
Peel the skin from the sweet potatoes and cut into 2 cm cubes. Soak in water to remove the starchiness and then drain.
Place the kumquats and sweet potatoes into a thick, double-layered pot. Add the ■ ingredients. Turn the heat to high and bring it to a boil. Lower the heat to low, cover with a lid, and simmer for 10 minutes.
Remove the lid and add the white kidney beans. Raise the heat to high and boil it down for 3 minutes. Stop the heat. Cover with a lid and let it cool to allow the flavors to blend.
Story Behind this Recipe
This simmered dish makes the best of the flavor of seasonal kumquats. Since slicing the kumquats into thin slices causes them to fall apart, they are cut in half. In order for the white kidney beans (boiled and canned) not to fall apart, they are added last. This creates a semi-sweet and delicious simmered dessert.
Steps 3-4: When boiling, gently stir the bottom of the pot occasionally so that it doesn't stick. Step 3: When covered with the lid, you should wedge a toothpick underneath it so that the steam can be released.