The present utility model relates to a process for producing white kidney beans (Phaseolus vulgaris) in syrup. The beans are heated in water to about 70 °C, then lye water is added to form a 2% v/v solution and soaked for about four hours. The beans are drained, washed three times, boiled in syrup of 30-50 °Bx for five minutes, and soaked in the same syrup for about twelve hours. The beans are drained, hot-filled into sterilized glass jars with packing syrup at about 90 °C at a beans-to-syrup ratio of 1.5:1.0 and sealed. The jars are retorted under water immersion with end-over-end agitation at about 121 °C and 0.18 MPa, then cooled. The process produces a commercially sterile, shelf-stable, ready-to-eat product with desirable sensory qualities, suitable for consumption as a dessert or as a complement to local Philippine cuisine.