Kidney Beans with Red Wine and Parsley is a refreshing, cleansing, and savory dish for retoning tissue. One of the first signs of spring fever
is puffy hands and face. Puffiness is a common April ailment as blood vessels dilate with the rising temperatures. Lymphatic backup, caused by Kapha-rich blood, creates poorly-toned, puffy skin. Beans are astringent, which tightens and restores tissue tone.
Beans, because they are high in potassium, also reduce water retention and thus relieve the circulatory system. Parsley, a strong diuretic, assists beans in reducing water excretion but without the loss of electrolytes. Its hot and dry qualities are helpful for draining excess Kapha in the spring when your body is naturally letting go of winter weight. If you find this recipe too dehydrating, adding salt can help.
A small amount of red wine stimulates and cleanses the liver. Wine and onion are both diaphoretics, which opens the pores and dilates blood vessels in the skin, flushing both the circulatory system and sweat glands.
As spring fever pushes blood from the core into the muscles, your natural cravings for physical activity lead you to enjoy the outdoor sunshine. As you are more active, spring is a natural time of year to rebuild muscle mass. Beans are an incredible protein source, especially for vegetarians, to build and heal muscle tissue after a full day or hiking or gardening.
Bring the beans, oil, and salt to a boil, then reduce heat to a simmer for 1/2 hour. Chop and add fresh parsley, onions and wine and continue simmering for 10 minutes. Serve hot or chilled.
You may use either canned or dried beans for this recipe. 1c of canned beans with liquid is equivalent to 1/4c of dried beans. If using dried kidney beans soak overnight, then cook the following morning for several hours until soft before adding other ingredients.