Sweet kidney bean topping as a complement to muesli or rice pudding

Ingredients for 8 servings:

• 300 g kidney beans, red, dried
• 200 g sugar
• 100 g oil, e.g. sunflower or rapeseed oil
• 2 tsp, heaped cinnamon powder

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 14 minutes; Total time approx. 8 hours 24 minutes

vegan and high in protein

Place the dried red kidney beans in a bowl and cover generously with water. Soak the beans overnight (at least 8 hours). The next day, drain the soaking water. Place the rinsed beans in a saucepan and cover with fresh water. Bring the beans to a boil over medium heat. Simmer the kidney beans for about 14 minutes, until they are still firm to the bite. Once cooked, drain the water again. Place the cooked beans, sugar, oil, and cinnamon in a food processor. Roughly process the mixture for a few seconds, ensuring the consistency remains chunky to give the topping structure. The finished mixture is ready to use as a topping for muesli, rice pudding, porridge, or other sweet dishes.