Beans and Legumes
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, bring to the 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.
