In Good Health: Classes with Lana

Hyacinth is a beautiful, mild white bean with medicinal effects. It’s claim to fame is that is can clear summerheat, especially for patterns with significant diarrhea or nausea/vomiting.  This bean can also strengthen the digestive energy and can be used for chronic diarrhea with loud stomach growling or leukorrhea from Spleen Qi Deficiency.

This Hyacinth Bean dip is delicious and can be made like a Middle Eastern hummus.

Basic Ingredients:

‘Bai Bian Dou’ Hyacinth Beans

• ‘Bai Bian Dou’ Hyacinth Beans
• Lemon Juice
• Water (or broth)
• oil (sesame, olive…)

Additional Ingredients to Spice It Up:

One Way, add:

• Cumin
• Coriander
• ‘Gan Jiang’ Dried Ginger
• ‘Rou Dou Kou’ Nutmeg
• Sea Salt

Another Way, add:

• Garlic, crushed
• Cilantro
• Sea Salt
• ‘Hu Jiao’ Crushed Black Pepper

Guide:

• Soak ‘bai bian dou’ hyacinth beans for about 24 hours. Rinse and drain the water several times during the soaking.  Peel off the skins (you can keep skins on if belly is not too sensitive).  Slow cook the beans on low heat for a long time, 4 – 8 hours, skimming off foam or residue that surfaces.

• Mash or process the beans with enough lemon juice, oil and water to get the desired texture and basic flavor.

• Blend in your herbs and spices.

• Serve with vegetables, bread or crackers.

Thanks Alicia for your super yummy and healthy recipe!

This entry was posted on Saturday, March 10th, 2012 at 10:54 am and is filed under Anti-Inflammatory, Asian Herbs & Foods, Detox, Summerheat. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.