KIDNEY BEANS WITH RED WINE & PARSLEY
How to Make Kidney Beans with Red Wine & Parsley
PREP TIME: 5 MINUTES
COOK TIME: 30 MINUTES
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.
How Can Kidney Beans with Red Wine & Parsley Make You Feel Great?
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.
WHY SHOULD YOU EAT AYURVEDICALLY?
Eating Ayurvedically makes you feel nourished and energized. An Ayurvedic diet is
tailored to your individual body type and the specific imbalances you are working with
at any given time. Foods that supplement your specific body type’s needs and digest
easily create your menu. Watch as you eat less but feel more satisfied because what you
are eating truly nourishes you. Since Ayurveda believes all disease begins in the digestive
tract, food is your first medicine. By eating a healthy diet that’s ideal for your body, you
experience optimal health.
Is Kidney Beans with Red Wine & Parsley Good for Me?
Find out by taking this free, easy quiz
You'll learn your body type, and whether Kidney Beans with Red Wine & Parsley is a good fit for you. Time to complete: approximately 1 minute.
Increases These Qualities (Gunas)
Functional Ayurveda helps you assess imbalances through 20 main characteristics
Aggravating these characteristics weakens your body and causes imbalance.
By knowing which characteristics are habitually imbalanced in your body, you will be able to identify and correct imbalances before you get sick.
Every characteristic has an opposite which balances it (i.e. hot balances cold).
You restore balance by favoring diet and lifestyle choices that increase the opposite characteristic.
ABOUT DRY GUNA
Dry is identified by lack of moisture, lack of fat, or anything that causes diuresis.
LEARN MORE ABOUT DRY
ABOUT HEAVY GUNA
Heavy is identified by sedation, sluggishness, or increased weight.
LEARN MORE ABOUT HEAVY
ABOUT DIFFICULT GUNA
Difficult refers to anything that is difficult to digest, or takes a long time to digest.
LEARN MORE ABOUT DIFFICULT
The 6 Tastes
Taste is used to sense the most basic properties and effects of food.
Each taste has a specific medicinal effect on your body.
Cravings for food with certain tastes indicate your body is craving specific medicinal results from food.
Taste is experienced on the tongue and represents your body's reaction to foods.
Sweet taste causes physical satisfaction and attraction whereas bitter taste causes discomfort and aversion.
Kapha should use less sweet taste while Vata and Pitta would benefit from using more sweet taste.
One of the first signs of illness is that your taste and appetite for food changes.
The six tastes are sweet, sour, salty, pungent, bitter, and astringent.
Do you crave foods with any of the tastes below?
ABOUT ASTRINGENT GUNA
Astringency is characterized by constriction, drawing together, or drying.
LEARN MORE ABOUT ASTRINGENT
The Three Doshas / Body Types
People tend to get sick, over and over again, due to similar causes and habitual imbalances that are unique to the person.
Your body type summarizes this tendency, showing you the 'type' of conditions and imbalances that frequently challenge your health & wellness.
Using body type, you can also identify remedies likely to improve your strength and resiliency.
Your body type identifies physical and mental characteristics as well as your personal strengths and weaknesses.
The calculation of your body type is based on your medical history.
The 3 functional body types
are Catabolic (Vata), Metabolic (Pitta), and Anabolic (Kapha).
Catabolic individuals tend to break down body mass into energy.
Metabolic individuals tend to burn or use energy.
Anabolic individuals tend to store energy as body mass.
Catabolic people tend to be easily stimulated, hyperactive, underweight and dry.
Metabolic people tend to be rosy-cheeked, easily irritated, focused, driven, and easily inflamed.
Anabolic people are heavy, stable and grounded, but if they store too much energy, they could gain weight easily and have congestion.
HAS THE FOLLOWING
Ojas is the essence of healthy tissue, immunity, stable energy and happiness. Substances that improve ojas are recommended after long-term illness, debility, emotional and physical trauma, and even sadness.
LEARN MORE ABOUT OJAS
Experiences are Personal
Experiences vary according to the person and constitution. Individual results may vary.
The list of actions below has not be approved by the FDA and should not be used to treat a medical condition.
Heart & Circulation:
A herb that contracts tissue or blood vessels. Generally styptics are astringent. They are often used to stop bleeding.
LEARN MORE ABOUT STYPTIC
High Fiber Laxative
A class of laxative that adds bulk and water to stools. The size of a stool stimulates peristalsis and the stool passes more easily through the colon. It is important to drink plenty of water when using high fiber laxatives, as they can be dehydrating.
LEARN MORE ABOUT HIGH-FIBER-LAXATIVE
Are you struggling with your health?
Learn how to feel your best
by balancing your diet in just a week.
How to Use Food Ayurvedically
HOW DOES EATING AYURVEDICALLY MAKE YOU FEEL?
Eating Ayurvedically makes you feel nourished and energized. Food digests with ease when
right for your body type (dosha). Healthy digestion is seen as the cornerstone of well-being in
Ayurveda. Healthy digestion generally prevents illness. If you do get sick, a strong digestive fire
reduces the severity of illness and increases your resilience. It also improves your mood. Once
you begin eating Ayurvedically, you will feel refreshed, vital and strong.
About the Author
John Immel, the founder of Joyful Belly, teaches people how to have a
healthy diet and lifestyle with Ayurveda.
His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful.
His online course Balance Your Ayurvedic Diet in a Week
provides tools for gracefully healing with Ayurveda to thousands.
John also directs Joyful Belly's School of Ayurveda
, which specializes in digestive tract pathology & Ayurvedic nutrition.
John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food
John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia.
John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion.
John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing.
In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots,
and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church.
Jesus expressed God's love by feeding and healing the sick.
That kindness is the fundamental ministry of Ayurveda as well.
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The description of preparation is quite confusing to me.
First: "Bring the beans, oil, and salt to a boil, then reduce heat to a simmer for 1/2 hour" - should I add and how much water to this process???
Second: "1c of canned beans with liquid is equivalent to 1/4c of dried beans" - when using canned bean should I also use the liquid in the recipe or by saying "with liquid" you just mean soaked already??? Then when using dry beans should I measure out a cup and then soak or just 1/4???
Third: is it really necessary to cook soaked beans for several hours, from my experience they're good enough in less than an hour
- Izabela 02-22-15
If using canned beans, you don't need to add water, just use the liquid from the can. If using dried beans, use 1 cup of water. If using dried beans, just soak 1/4 cup. Cook until beans are tender to your liking.