PURPOSE: To prepare sweetened "azuki" beans having suppressd sweetness and plain taste, by using wine-containing molasses, and sprinkling powder of early "ume" blossoms on "azuki" beans in preparing sweetened "azuki" beans.

CONSTITUTION: Boiled "taisho kintoki mame" (a large kind of "azuki" beans) are put in a bath of 70wt% sugar solution, and soaked in it for about two days so that sugar is absorbed into the "azuki" beans. The soaked beans are taken out and immersed in wine-containing molasses consisting of wine and sugar for about one and half day. The beans are put in divided containers separately and dried, for example, to about 27W28wt%. The drid beans are fed to a rotary pot. Wine-containing molasses is first added to the pot, and molasses of sugar and powder of early "ume" blossoms are sprinkled on the beans while the pot being rotated. The beans are taken out from the rotary pot. The beans are dried and cooled to give a product.