White Kidney Beans With Persimmon

White Kidney Beans with Persimmon.

Persimmon is the number one fruit of this season. I decided to use it in various recipes, and introduce this wonderful fruit to my readers as well.

For this you should use dry kidney beans, not the canned ones. First of all, the walls of food cans are often covered with a substance that includes bisphenol A, which can have a negative effect on our health. Second of all (and not nearly as worrying), canned kidney beans contain added salt, which will not do since we are going for a sweet meal.

So, here it is!

Ingredients per 2 servings:
100 g (dry) white kidney beans
1 big (about 250 g) ripe persimmon
20 g raisins
a pinch of cinnamon


I recommend boiling the beans the evening before, and leaving them in the same water overnight. If you think there’s too much water left, you can pour some of it out, but not all of it. Peel the persimmon and chop into small pieces, then add to a blender together with the kidney beans. Then mix in the raisins and divide the mass into 2 serving. Sprinkle some cinnamon over each of the servings. And voilà – you’re done!

This will make for a nice energy-boosting breakfast, as well as a great post-workout meal as it contains a lot of carbohydrates and protein. You can add ingredients according to taste, for instance, sunflower seeds, nuts, fried or fresh fruit, and fresh or frozen berries. It all depends on tastes and resources!

Nutritional facts per 1 serving:

284 Kcal, Protein – 12.7 g, Carbs – 61.3 g, Fat– 0.7 g