Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked kidney beans | 420 g | Sweet, Astringent · Cooling |
 Red bell pepper, diced | 260 g | Sweet · Heating |
 Carrot, diced | 140 g | Sweet, Bitter · Heating |
 Fresh cilantro | 20 g | Astringent, Bitter · Cooling |
 Olive oil | 18 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 450 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the cooked kidney beans and prepare the diced red bell pepper and diced carrot.
- Warm the olive oil, bloom the cumin, and cook the vegetables until they begin to soften.
- Add the beans and fresh cilantro; turn everything through the seasoned oil.
- Pour in the water, add rock salt, and simmer until the flavors combine and the beans are very tender.
- Mash a small portion to thicken the sauce naturally, then serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international bean-dish adaptation)
Kidney Bean Pepper Pot is a thoroughly cooked bean main with a moist sauce. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Kidney Bean Pepper Pot
| Nutrient | Per 100g | Per Serving (1 serving (329g)) |
|---|---|---|
| Energy (Calories) | 79 kcal | 261 kcal |
| Protein | 2.9 g | 9.7 g |
| Total Carbohydrates | 9.1 g | 30.0 g |
| Dietary Fiber | 3.0 g | 9.8 g |
| Total Sugars | 1.4 g | 4.8 g |
| Total Fat | 3.7 g | 12.3 g |
| Calcium | 17.5 mg | 57.5 mg |
| Iron | 1.18 mg | 3.88 mg |
| Magnesium | 18.6 mg | 61.3 mg |
| Phosphorus | 52.9 mg | 173.9 mg |
| Potassium | 207 mg | 683 mg |
| Sodium | 227 mg | 748 mg |
| Zinc | 0.42 mg | 1.37 mg |
| Copper | 0.09 mg | 0.29 mg |
| Manganese | 0.05 mg | 0.17 mg |
| Selenium | 0.4 µg | 1.3 µg |
| Vitamin C | 26.6 mg | 87.6 mg |
| Vitamin A (RAE) | 125.1 µg | 411.6 µg |
| Vitamin E | 1.08 mg | 3.56 mg |
| Vitamin K | 12.5 µg | 41.1 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.21 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.14 mg |
| Niacin (Vitamin B3) | 0.49 mg | 1.61 mg |
| Vitamin B6 | 0.11 mg | 0.36 mg |
| Folate (DFE) | 48.8 µg | 160.5 µg |
| Choline | 11.4 mg | 37.4 mg |
