Macrobiotic Beans

Beans are a mainstay of the macrobiotic diet, a holistic eating plan that has roots in Asian medicine and philosophy. With its focus on establishing harmony between opposite yet complementary elements in your life and diet, the macrobiotic diet balances beans as a source of protein with complex carbohydrates, such as whole grains and vegetables. Beans, like other macrobiotic foods, should ideally be grown without chemical fertilizers or pesticides to promote health and prevent disease.

Dietary Role

According to Michio Kushi, an early disciple of the macrobiotic philosophy who popularized the program in the 1980s, beans should represent about 10 percent of your daily diet. In the 1993 edition of his book "The Macrobiotic Diet," Kushi states that the majority of your dietary intake on the macrobiotic plan should consist of whole grains and vegetables, with limited portions of beans, fish, Asian pickles and condiments. This largely vegetarian eating plan allows fish in small amounts and may permit occasional servings of eggs, dairy foods or other animal-based foods. However, proponents of the macrobiotic lifestyle prefer to eat organically grown, plant-based foods as their daily sources of protein.

Types

Although all organically grown dried beans feature prominently in macrobiotic recipes, Kushi recommends you eat small beans such as lentils, chickpeas, black soybeans and azuki beans more frequently than navy beans, lima beans or other large varieties, which contain more oil and fat. You may eat soybean products, such as tofu, tempeh and natto, daily. These fermented Asian soy foods are often combined with sea vegetables or leafy green vegetables in nutritious soups. Azuki beans, a sweet, highly digestible, reddish bean commonly used in Japanese cuisine, are a staple of macrobiotic cooking. In the philosophy that underlies the macrobiotic diet, which is strongly influenced by Zen Buddhism, azuki beans represent yang energy -- the warm, feminine element which complements yin, the cold, masculine element.

Health Benefits

Low in calories and fat, beans provide protein, fiber and complex carbohydrates, along with folate, iron, calcium, zinc and other essential nutrients. The soluble fiber in beans promotes regular digestive activity, helps stabilize your blood sugar and may reduce your risk of heart disease by lowering your cholesterol levels, according to MayoClinic.com. Since the 1980s, advocates of the macrobiotic diet have promoted the program as a therapeutic approach to cancer treatment. In an article published in the Nov. 2001 issue of "Journal of Nutrition," L.H. Kushi and colleagues propose that the phytoestrogens in soybeans -- plant-based compounds that behave like estrogen -- may reduce your risk of hormone-related cancers, such as breast and prostate cancer. Clinical research has not verified that the macrobiotic diet is an effective way to prevent or treat cancer or other diseases.

Preparation

For a macrobiotic meal that's high in protein and complex carbohydrates, Kushi recommends cooking azuki beans, lentils, chickpeas or soybeans with brown rice, with beans comprising 10 to 15 percent of the dish. In macrobiotic cooking, beans may be boiled, baked, pressure-cooked, steamed or fried, preferably using cast-iron, stainless steel or ceramic dishes. Asian seasonings, such as sea salt, rice malt and the sea vegetable kombu add flavor to beans. Garnishes for beans may include freshly grated ginger root or horseradish, fresh scallions or onions. You can also consume beans in the form of flour, paste or cooking oil, Kushi notes.