Asian Glazed White Sesame Green Beans w/Sliced Persimmons

6oz. Snipped Green Beans
Soy Sauce or Bragg's Aminos
2 tbsp. Brown Sugar
Dash of Chili Powder
Dash of Cumin
Splash of Apple Cider Vinegar
2 tsp. White Sesame Seeds
1 Ripe Hachiya Persimmon
Fresh Ground Black Pepper

Add enough soy sauce to coat the bottom of a medium-sized pot (plus, maybe a tad more). Add sugar, green beans, chili powder, cumin, black pepper and white sesame to the soy sauce and cover over low-medium heat until sugar is melted. Add a splash of apple cider vinegar to meld the salty and sweetness. I prefer my green beans to be ardent. Slice persimmon w/skin (always thoroughly wash produce before use) into skinny spears, roughly the same size as green beans. At this point, fold in persimmons and serve.