Gingery Adzuki Beans with Spinach

Categories: Spleen Damp, Spleen Qi Vacuity

Gingery Adzuki Beans with Spinach
4-6 servings
(Adapted from 3 Bowls)

½ c adzuki beans, sorted, rinsed well, and drained
1 ¾-inch piece ginger, peeled and grated
1 10-ounce package frozen chopped spinach, thawed
1-1 ½ T low-sodium tamari or Mrs. Dash salt substitute

1. Soften the beans by one of the two methods below:
i. Place beans in a large saucepan with enough cold water to cover them by a few inches. Bring to a boil, boil for 3 to 5 minutes. Remove from heat, cover, and let stand for 1 hour.
ii. Soak the beans in water at room temperature for at least 4 hours or overnight.
2. Rinse the beans.
3. Place the beans, ginger, and 1 c cold water in a large saucepan and bring to a boil.
4. Reduce heat to low, cover, and simmer until beans are tender but not mushy (30-40 minutes).
5. Stir in the spinach, cover, and cook for 10 minutes, until heated through. Add 1 T of the low-sodium tamari or use a salt substitute like Mrs. Dash for flavoring.

TCM Analysis:
Adzuki beans: sweet, sour, neutral; HT, SP, SI. Percolate damp, reduce edema, relieve toxin.
Ginger: pungent, warm; LU, SP, ST. Disperse cold, release exterior, stop nausea/vomiting, detoxify, reduce inflammation.
Spinach: sweet, cold; ST, LI, LV. Clear heat, stop bleeding, nourish blood, stabilize yin, moisten dryness.
Tamari: salty, cold; SP, ST, KD. Harmonize MJ, clear heat, detoxify.

Overall, this recipe is balanced in taste and temperature. With the adzuki beans as the chief, the primary focus is on draining damp in cases of damp or phlegm accumulation. Ginger’s function of release exterior makes it useful in cases of wind-damp as well.