How Does This Ayurvedic Food Improve Wellness?

CLINICAL AYURVEDIC REVIEW

Strong Food Cravings

Satisfying and loaded with protein, beans are nature's remedy for strong food cravings. Beans are one of a few hearty foods that actually help you drop pounds. They are so frequently prepared like a comfort food, so you might be surprised to find that they are an excellent ingredient in a reduction diet. A cup is a filling portion of cooked black beans but contains only 11 percent of the recommended daily allowance of calories, all while offering much-needed protein and fiber.

Beans & Your Bowels

The rich fiber content of beans aids in healthy elimination. 'Bean liquor' refers to the thick broth that forms while cooking beans - evidence of soluble fiber. The soluble fiber dissolves in water and keeps stools soft, acting as a bulk laxative. High in both soluble and insoluble fiber, the insoluble roughage stimulates bowel movements and helps to scrape the bowels. The fiber in beans also reduces cholesterol, all while increasing satisfaction.

Beans get a bad reputation for being the "musical fruit," causing unfortunate expressions after mealtimes, but the gas-forming astringent saponins actually help the legume protect itself against insects. Saponins form the sudsy foam on the surface of a bubbling pot of beans. These saponins also prevent protein digestion, making beans an especially challenging food for some. Vata individuals with insufficient digestive juices in the stomach may experience gas, bloating, and constipation after eating beans. Ayurveda says to avoid foods that make you gassy but also offers these tips to improve the digestibility of beans.

Beans & Spring Blood

Beans are especially medicinal in the early spring. As the body metabolizes a layer of insulating winter fat padding your skin, you may experience a two- to three-week period of small appetite, sluggishness, pressure in the ears, and upper-respiratory congestion. The back of your throat may seem damp and moist. Sweeter foods like bread, potatoes, and desserts only aggravate your discomfort this time of year. Beans to the rescue! The low glycemic index of beans is especially helpful in keeping your blood dry, thin, and congestion free. You may notice that beans even taste sweeter in February - a confirmation that beans belong on your plate.

Recipes with Black Beans: Black Bean Chocolate Smoothie

About Black Beans

Black beans are a rich source of vegetable protein, easing any meat cravings for those seeking satiation. The shiny obsidian quality of the beans are a beautiful addition to any meal, providing an earthy depth and dark contrast. Black beans appear along with rice and tortillas in a variety of southern cultures, from the chilis of Tex-Mex cuisine, to the cumin-bathed dishes of Cuba. You can even find black beans in Chinese food - fermented black beans appear like confetti in masterful stir-fries. Beans have an important role in North American agriculture - along with squash and maize, they constitute the famed three sisters, the trifecta that is the foundation of Native American agriculture.

Buying & Preparation

Although canned foods are forbidden in Ayurveda, in the case of beans, you might find them easier to digest. Sprouted beans are even easier on the digestive system. Soaking beans overnight results in a more even textured bean, and the brilliant purple soaking water is a treat to behold. The power soak method is to boil beans for three minutes, set them aside for 24 hours, and then drain and discard the water and proceed with cooking. Beans contain several toxins which degrade at boiling temperatures. The toxicity of beans increases if they are heated but never boiled.

Recipes with Black Beans: Star Anise & Cinnamon Black Bean Chili with Molasses & Chipotle

Cooking Black Beans

Beans are generally bland, but can be spiced to finger-licking perfection. Black beans readily acquire the flavors of spices and other foods cooked with the legumes. Like potatoes, chicken, and grains, beans are an extremely versatile ingredient. They are brilliant in burritos, gorgeous next to green, creamy guacamole, and can even be pureed into a hummus with a dash of smoky chipotle chili and large pinch of toasted ground cumin.

The cooking time of beans averages two to four hours but is substantially reduced with the help of a pressure cooker. Beans are combined with the herb epazote in Latin American to aid digestion. Kombu, a kind of seaweed, can also be added to the beans, making them more nutritious and digestible, as fans of macrobiotic cooking know. Salt, sugar, and acidic foods such as tomatoes may harden uncooked beans, resulting in longer cooking times. Favor adding these ingredients once the beans have softened and are cooked through, though digestive spices like cumin, coriander, and fennel can be added whole early in the process, perfuming the bean pot.Browse Recipes