Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked black beans | 420 g | Sweet, Astringent · Neutral |
 Green bell pepper, diced | 260 g | Sweet, Astringent, Pungent · Heating |
 Carrot, diced | 120 g | Sweet, Bitter · Heating |
 Fresh parsley | 22 g | Pungent, Bitter · Heating |
 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 black beans and prepare the diced green 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 parsley; 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)
Black Bean Parsley 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 Black Bean Parsley Pepper Pot
| Nutrient | Per 100g | Per Serving (1 serving (324g)) |
|---|---|---|
| Energy (Calories) | 132 kcal | 428 kcal |
| Protein | 7.3 g | 23.8 g |
| Total Carbohydrates | 22.2 g | 72.0 g |
| Dietary Fiber | 5.7 g | 18.5 g |
| Total Sugars | 1.6 g | 5.3 g |
| Total Fat | 2.0 g | 6.4 g |
| Calcium | 50.5 mg | 163.8 mg |
| Iron | 1.99 mg | 6.45 mg |
| Magnesium | 60.5 mg | 196.3 mg |
| Phosphorus | 123.3 mg | 400.0 mg |
| Potassium | 558 mg | 1811 mg |
| Sodium | 161 mg | 521 mg |
| Zinc | 1.26 mg | 4.10 mg |
| Copper | 0.30 mg | 0.97 mg |
| Manganese | 0.39 mg | 1.27 mg |
| Selenium | 1.1 µg | 3.4 µg |
| Vitamin C | 18.9 mg | 61.4 mg |
| Vitamin A (RAE) | 88.1 µg | 285.8 µg |
| Vitamin E | 0.45 mg | 1.45 mg |
| Vitamin K | 33.2 µg | 107.6 µg |
| Thiamin (Vitamin B1) | 0.31 mg | 1.01 mg |
| Riboflavin (Vitamin B2) | 0.08 mg | 0.25 mg |
| Niacin (Vitamin B3) | 0.85 mg | 2.77 mg |
| Vitamin B6 | 0.15 mg | 0.50 mg |
| Folate (DFE) | 150.0 µg | 486.8 µg |
| Choline | 23.7 mg | 76.8 mg |
