Beans and Legumes: Their Amazing Benefits and How to Prepare Them

This is a wonderful food group for optimising health and preventing disease. Their high-quality protein content makes them a good substitute for animal protein.

They are rich in calcium, potassium, B vitamins and iron. If sprouted they also become a rich source of vitamin C.

In Chinese Medicine, they are seen as promoting kidney-adrenal functions.

While beans are great for strong/robust people, they are not ideal for deficient people. However, if combined with oily foods, beans will be useful for everyone, even for thin or frail people.

Adding a little salt and seaweed also increases their nutritional effect.

Like grains, it is important to prepare legumes properly:

• Soak legumes for 8-12 hours, change the water at least once, then discard the water.

• Place soaked seaweed at the bottom of the pot, add soaked beans and 2 to 3 times the amount of water, and bring to a boil.

• Scoop off the foam and loose skins.

• Carry on boiling for about 30 minutes.

• Add a little salt, fennel, ginger and cumin.

• Reduce heat and simmer for 60-150 mins, depending on the type of beans.

  Watch my posts for different legumes’ specific properties, herbal combinations and cooking times.