Green Beans, Aduki & Garlic Pasta Bowl

Green Beans, Aduki & Garlic Pasta Bowl

This is a great one and most people enjoy it. You get added nutrition from the green beans and aduki, lots of good protein and carbohydrates.

I always keep some tinned beans of various varieties in my larder, it makes things so easy when you don't have much time, choose a really good selection to keep handy for unexpected visitors and quick family meals.

Ingredients

• 2 handfuls of organic green beans, with their ends chopped off
• 1 Small can of Aduki Beans - these should be eaten in moderation for Vata as they are susceptible to gas with too many beans
• 1 clove of garlic, roughly chopped. Ayurveda warns us that garlic should be kept in very low portions as it is considered a natural 'medical' herb. In today's restaurants and ready food dishes, garlic is very much overused. Eaten too often reduces its wonderful 'medicinal' qualities. Garlic is not good for Pitta, so be mindful to avoid garlic mostly.
• 2 tablespoons of sesame oil
• Salt and pepper to taste 
• Quarter each of thyme & oregano 
• 1 tablespoon of grated parmesan cheese. Kapha should have a teaspoon.

Whole wheat Pasta - cook the pasta in a different pan alongside as you are cooking the beans and aduki. Check your pasta instructions, but it should take about the same time, 8 to 10 mins max. 
Directions - 
Steam the green beans for about 4 mins until just starting to cook and soften through.

In a nonstick fry pan, heat the oil so it’s warm. Add the chopped garlic and let it brown. Add the green beans, along with salt, pepper, and herbs. 

Add the aduki beans and toss everything together

Cover the pan and cook gently for a further 4/5 mins until the green beans are well cooked through.

Drain your pasta and serve in a bowl, scoop out your bean mix and finish with a topping of grated parmesan cheese.