SWEET & SPICY ADZUKI BEANS

INGREDIENTS

• 1 cup adzuki beans, soaked overnight (you can also substitute 1 1/2 - 2 cups cooked chickpeas only if pitta or kapha)

• 1 tbsp ghee

• 1/2 tsp garam masala powder (omit or reduce in summer or if pitta)

• 1/2 tsp sattvic spice mix or curry powder

• 2 finger pinch cayenne pepper (optional, omit in summer or if pitta)

• Salt & pepper to taste

• 1/2 tsp cane sugar or coconut sugar
  

DIRECTIONS

1. Bring 2 cups water to boil. Add adzuki beans and reduce to a simmer. Allow to simmer, covered until beans are tender (about 30 minutes). Drain any excess water at the end of cooking.

2. Mix all the spices in a medium mixing bowl. Set aside.

3. Add ghee to medium saucepan over medium heat. Add the adzuki beans and allow to crisp/ brown in the pan, stirring frequently while avoiding breaking the bean (10-15 minutes).

4. Add adzuki beans to mixing bowl with spices and toss until the beans are coated. Add more spices to taste.

5. Serve warm as part of a grain bowl with steamed greens, veggies and spritz of lime!

#pitta #kapha #fall #winter #spring #summer

Notes

• When I think of adzuki beans, I usually think of them in a stew in the fall or winter. BUT, they are cooling and great for pitta and kapha, so we can play with them in the summer too, just omit the cayenne and bring the spice down a little bit (especially if pitta).

• These beans are packed with flavor and go great as part of a grain bowl or wrap.

• Adzuki beans are actually pretty easy to digest, but we do want to have them in moderation if vata as they can be drying and a diuretic.

• You can use this exact method using chickpeas if you are a pitta or kapha, chickpeas would be too drying and difficult to digest for vatas.