Prunella and black bean drink
Self-heal (prunella) clears liver heat and black beans support the kidneys, simmered slowly with a little slab sugar for dry, heated winter days.
- 1 hr 5 min
- Serves 4
- Simmer
- Easy
Why it suits you: Damp-heat types can still suffer a bitter mouth, spots and dry eyes in winter. Prunella clears liver fire and disperses stagnation, while black beans support the kidneys and drain water — fitting for the Start of Winter. A little slab sugar keeps it clearing but not chilling, and easier to drink than herbal-shop bitter tea.
Method
Prep 5 min · Cook 60 min- 1Rinse the black beans and toast them in a dry pan over low heat until the skins split, then soak in water for 30 minutes.
- 2Rinse the prunella and soak for 10 minutes to remove any dust.
- 3Bring the water to the boil, add the beans and prunella, return to the boil, then simmer over low heat for 50 minutes.
- 4Stir in the slab sugar until dissolved and strain. The beans can be eaten too.
Cautions
- Prunella is cold — drink less if you have a cold, weak stomach or loose stools; ask a Chinese medicine practitioner first if pregnant.
Chef's tips
- Toasting the beans first brings out their aroma and removes any beany smell.
The TCM view
Prunella is pungent, bitter and cold, clearing liver fire, brightening the eyes and dispersing nodules; black beans are sweet and neutral, supporting the kidneys, moving blood, draining water and detoxifying. It clears heat and drains damp while still nourishing the kidneys — suitable for damp-heat types in early winter.
