Cannellini beans with kale

By: Anjum Anand
From: Eat Right For Your Body Type
Serves: 4
Photographer: Lisa Linder

With their fibre, astringency and protein, these beans are great for kapha and pitta. Kale is a balancing green for both these doshas, is rich in minerals and vitamins and a natural blood cleanser. For a kapha imbalance, try it with salt and pepper herb polenta. For a strong pitta imbalance, use half the amount of tomato, sharpen with lemon juice at the end and serve with bread, rice or quinoa. You can also use borlotti, pinto or navy beans.

Ingredients

Quantity	Ingredient
1 1/2-2 tablespoons	olive oil, (pitta 2 tablespoons)
2 large sprigs	fresh thyme
1/2	onion, peeled and chopped
3/4	carrot, peeled and chopped
1/2	small leek, halved lengthways and sliced, white part only
2	garlic cloves, peeled and finely chopped
1	medium–large tomato, skinned and puréed
1/2 teaspoon	ground cumin
1/2 teaspoon	vegetable bouillon powder, mixed into 200 ml water, or to taste
1	dried red chilli, (kapha only)
80g	curly kale, shredded, tough ribs discarded
400g	canned cannellini beans, rinsed
or 150g	dried cannellini beans
	freshly ground black pepper, (kapha only)
	salt

Method

Heat the oil in a medium non-stick pan. Add the thyme, onion, carrot and leek and sauté gently until the onion is soft. Add the garlic and cook, stirring, for 1 minute. Add the tomato, ground cumin and three-quarters of the stock, bring to the boil and simmer gently for 15 minutes, or until completely reduced.
Add the kale and a splash of the stock and cook for 5 minutes. Add the beans, another splash of stock and cook for another 5 minutes or until the mixture comes together. Taste and season (kapha can add pepper). The final dish should be loose (but I sometimes crush a handful of beans in the pan to thicken the sauce).

Tags:: health; diet; ayurvedic; ayurveda; weightloss

Cannellini beans with kale

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