Baked in golden toast and whipped cream on both sides. It’s too satisfying to pile up the red beans that are cooked overnight in the night. ⁄(⁄⁄⁄⁄⁄⁄⁄⁄⁄⁄⁄⁄⁄⁄⁄⁄
Soak the red beans for eight hours, pour them into the pot and add the water that has not been red beans. Cook for 10 minutes and then pour off the water in the pot.
Add enough water to boil three times as much as the red bean. Bring it to medium heat and cook for 20 minutes. Turn off the heat until the water is cool. Then cook the fire and turn it off until the red beans are ripe.
After cooking, drain excess water, add enough sugar and gently mix with red beans and put them in the refrigerator for one night.
In the morning, take a small amount of honey beans and heat them in a microwave oven. The toast is grilled until golden brown on both sides.
Cream and a small amount of sugar to send, about 7 can be distributed.
Put the cream on the toast and put the honey red beans.
Toast should be slightly cooler, red beans should be colder, not too hot to prevent the cream from melting.