The present utility model relates to a white kidney bean (Phaseolus vulgaris) in syrup product comprising white kidney beans and a syrup made from sugar and water, wherein the ratio of white kidney beans to syrup is 1.5:1.0. In a preferred formulation, the product contains 59.52% w/w white kidney beans, 12.15% w/w sugar, and 28.32% w/w water, with the syrup having a concentration of 30-50 °Bx. The product is commercially sterile, shelf-stable, and ready-to-eat, exhibiting desirable sensory
qualities and suitable for consumption as a dessert or as a complement to local Philippine cuisine.