Light and nourishing. The perfect Pitta balancing summer lunch or dinner. Why make things complicated? A few, well cooked ingredients creates a delicious dish.
Ingredients:
Makes enough for 4
- 250g Dry cannellini beans.
- 1 whole roasted garlic bulb.
- Broccoli
- Bunch asparagus
- Green beans
- Bunch spring onions.
- Parmesan shavings (optional)
- A few tbs Olive oil
- Salt and pepper to taste.
The how to:
I prefer to use dry bean and soak and cook them thoroughly. If you’re short of time I suggest cooking the beans down a little with some water. Soak the beans for at least 12 hours. Rinse and simmer until they are very soft. I cooked them for around 4 hours in a slow cooker with lots of water as you can just turn it on and leave it. On the stove is fine, just watch they don’t boil dry.
The Garlic
I roasted a few whole garlic bulbs on the BBQ. Slice off the top. Pour over a generous glug of olive oil or rapeseed oil add salt and pepper. Wrap in foil and slow roast until soft, sweet and caramelised. You can keep them in an airtight glass jar covered with a little more oil for a few weeks.
When they’re soft, retain some of the cooking water and add a whole roasted garlic bulb, which was mashed into a smooth paste with olive oil, salt and pepper. This might sound excessive but it really isn’t. When the garlic is roasted, it looses the pungent taste and becomes sweet. 
Add some of the retained cooking water to achieve your desired consistency. I think they are best served with a little of the cooking liquid and lots of olive oil, salt and pepper for a soft, sooth texture.
I tossed some asparagus, broccoli, green beans and spring onions in olive oil, salt and pepper and charred them on a stove top griddle. Done on the BBQ is also amazing or a quick option in in the oven on a baking tray.
Why it’s so good
Even in summer the Vata digestion may struggle with raw salads and the dry qualities of the beans. By thoroughly soaking and cooking the beans, adding lots of liquid, oil and garlic, this helps balance the dry qualities. Charring seasonal green vegetables with olive oil keeps the dish light while removing the ‘rough’ qualities.
Balancing the Doshas
This is a perfect summer meal for all the doshas. When I presented this to my teenage kids as an option for dinner, their response wasn’t very favourable.
When it came to the table and they tried it…..let’s just say I didn’t manage to save a portion for my lunch the next day.