When I was in Rishikesh, I ate Indian food once a day.

If I ate more, got digestive problem.

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Beans are rich in polyphenol, good source of protein.

Though some people doesn’t have enzyme for bean digestion

unless being fermented, card, paste or skinless.

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Black Bean soup

Soak black bean in 2.5 times amount of water.  Keep in fridge overnight.

Put bean and water in pressure cooker without cover. Heat over hight frame.

Take out bubble on the surface. Turn off the heat. Close the cover.

Heat over low frame. Boil up for 20 min.

(Or simmer bean with 6 amount of times water for 3-4 hours over low frame.)

Turn off the heat. Cool down.

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Separate bean and water, which has good nutrition.

Slice onion and garlic.

Heat non-stick pan over medium frame. Add olive oil, onion and garlic. Stair until good smell.

Add bean and water. Stair well.

By stick-mixer grind well into soup. Add salt and pepper.

Pour into a bowl. Add cotton bean-card or Paneer.

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Have a bowl of Black.

Black contains every colors, every feeling. Having been digested, become nutrition.

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