Sweet bean cream folded into whole oats and topped with Asian pears and blueberries

Sweet bean cream folded into whole oats and topped with Asian pears and blueberries

As a big fan of breakfast and a big fan of the bean,  I have long aspired to figure out how to make the two meet in my kitchen.  I know the power a gusto brekkie delivers for supporting you evenly through the rest of the day with lasting levels of satiety, and beans are the perfect prescriptive.

Beans at breakfast always seem to work when I’m in Mexico – must be the chilaquilles experience that is such a good match for the sun, the surf, the palapa.  But somehow black beans and tortillas haven’t made the transfer back to my home far north of the border here in Northern California.


Still, I’ve persisted in the quest for making beans work on my plate for the first meal of the day. Primarily because when I have beans at breakfast, even just a small amount, the carry power for my breakfast through the rest of the day is clear.  Even though hunger for other meals shows up as always, there is a detectable stability of energy and blood sugars throughout the day when I can find a way to bean at breakfast.  And everyone knows that beans are your fat loss and weight management friend.  I must confess to simply stirring some black beans into my oatmeal in the experimental phase.  Nah.

Enter Cannellini Beans

Black beans may not have worked, but white cannellini beans presented a whole new possibility.  I wanted something sweet to spread on my breakfast biscuits and to stir into my oatmeal, and I found the answer in this simple preparation – Sweet Bean Cream – that I’ve become quite fond of to fulfill my desire for beans early on – AND in a tasty fashion!


Sweet Bean Cream

  • 1 cup cooked cannellini beans ( I cook mine in big batches in my Instant Pot and store in 2 cup batches in the freezer)
  • 3 large dates, soaked and cut into chunks
  • 1/8 – 1/4  cup water from the soaking dates (depending on how much liquid you have with the beans and for desired consistency
  • 1 Tablespoon raw almond butter

Place all in a food processor or blender.  Whir away until you have a fluffy sweet consistency – I used my mini Cuisinart, seen with before-and-after in the pictures at right.  Store in refrigerator.  Make bigger batches if you like, just double everything.

Spread on hot biscuits or fold into your hot oats, oatmeal, rice cream, or other breakfast cereal.


If you want sweeter, add more dates.  If you want richer, add more almond butter.


And by the way, other nut and seed butters make for delicious variation – a favorite is raw sesame butter, or tahini.  Let me know what you come up with.

I guarantee this sweet addition to your breakfast will give you more stay power – satiety – from breakfast, thanks to the many beneficial properties of the beans.  Plus, this gives you a head start on those 2+ servings of beans ideal for every day, as detailed in Fit Quickies:  5 Minute Targeted Body Shaping Workouts.  

From my kitchen to yours….

Eat, move, be!



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