The astringency of these beans makes them an ideal food for late Spring, especially when the climate is still cool and wet. The astringent makes them beneficial for both Pitta and Kapha, but aggravating for Vata.
They are also hard to digest which can challenge a Vata system. All beans contain saponins which create the foam which rises to the surface when cooking beans. They prevent protein digestion which is why they can cause gas and symptoms of indigestion.
As usual, the way we cook the beans can increase their digestibility and make them less aggravating.
An important thing is to make sure they are really well cooked, to the point where they are almost falling apart.
1 1/2 cups of cooked canellini beans. It is better to cook your own than to use tinnned beans which we become slimy (tamasic) and are less beneficial to the body.
1 head of fresh/wet garlic finely sliced, including stem
2 tbspns plus 2-3 tsp organic extra virgin olive oil
1/2 tsp lemon zest
2 tbsp fresh lemon juice
Salt and black pepper to taste.
Sautee the fresh wet garlic finely chopped in 1-2 tsps of the olive oil.
Add all ingredients to a food processor, adding a little water if needed to soften the consistency further.
Puree until smooth
Serve with a steamed salad and grain dish.