On the Pulse: A Black Bean, a Future Rooted in Renewal
Pen and ink contemporary fine art by Doug Ashby.
I deeply believe that all life in this universe is intimately connected. Within that connection lies the essence of vitality—everything we need to thrive, from physical nourishment to spiritual meaning. Tapping into that interconnectedness, and expressing it through visual language, is what drives my art. In this piece, once again, I aim to make that connection visible. Floating ethereally in the larger cosmos, surrounded by celestial moons, is a humble black bean sprout—Phaseolus vulgaris. In this newly sprouted form lies enormous potential: a symbol of regeneration, nourishment, and the deep interdependence we share with nature. Small, fragile, easily overlooked—yet immensely powerful.
Food has always had a place in my artistic life, grounding my creative energies in something tangible and nourishing. Since my earliest days I’ve found myself dreaming up culinary experiences with the same curiosity I bring to my work. To this day, much of my mental space is spent imagining what I’ll cook and serve my family for dinner. Food is sacred. Because of this reverence, I’ve become increasingly interested in not just what I eat, but how it’s produced and its impact on the world. I support local, family-owned farms whenever possible, knowing they have a vested interest in sustaining their land for generations. This aligns perfectly with the philosophy of regenerative agriculture, where the cultivation of pulses—like the black bean—plays a key role in healing our soil and feeding our future.
The sprout in this artwork, if nurtured, can help restore the land it grows in. Legumes like black beans are natural nitrogen fixers, thanks to a symbiotic relationship with Rhizobium bacteria housed in their root nodules. These bacteria convert atmospheric nitrogen into ammonia, which nourishes the plant and restores fertility in the soil for crops to come. This natural process reduces our dependence on synthetic fertilizers, which can be harmful to both ecosystems and human health. It’s nothing short of incredible: a quiet miracle unfolding underground, led by a modest little bean.
Beyond its role in sustainable farming, the black bean is a nutritional powerhouse. Pulses are rich in plant-based protein, dietary fiber, iron, and antioxidants, all of which contribute to disease prevention and overall health. The high fiber content, in particular, supports gut health by feeding beneficial microbes in our microbiome—something we’re only beginning to understand. These health benefits of pulses make them not just a smart personal choice, but a powerful force in public health. In an era of skyrocketing healthcare costs, food truly can be medicine.
When we zoom out, the environmental impact of diet comes into sharper focus. Compared to livestock, plant-based proteins require significantly less land, water, and energy to produce. They generate fewer greenhouse gas emissions and avoid many of the hidden costs of industrial animal agriculture. While I’m not strictly vegetarian, I believe that a shift toward low-meat, plant-forward eating is one of the simplest, most impactful ways to protect our planet. Acknowledging the role of animal protein—particularly for nutrients like vitamin B12—I also believe we consume far more than we need. Pulses offer a delicious, accessible, and climate-smart alternative.
It’s worth remembering that pulses helped shape early human civilization. Alongside grains, they were central to early agriculture, allowing humans to settle, specialize, and invent. These nutrient-dense foods enabled communities to flourish. It’s a bit ironic—and deeply hopeful—that embracing them again may help us navigate our modern crises. Sometimes the way forward is a return to what is simple and sustaining. Adopting a diet rich in legumes is not a sacrifice, but an act of restoration. A daily act of hope.
In my art, I strive to challenge current paradigms and stay “on the pulse” with forward-thinking, sustainable trends. I want the form of the black bean seedling in this piece to stretch toward the future while remaining grounded in the nourishing soil of the present. It’s an image of connected resilience: roots twisting with purpose, ready to anchor. I’m not perfect in this pursuit. Like all of us, I hold contradictions and shortcomings. But I do my best to keep my inner compass facing north and to create work that encourages others to do the same. Would you join me on this journey?
To that end, I’m sharing a recipe my family loves—a simple, satisfying dish that embodies all these ideas: Black Beans and Rice with Mango-Avocado Chutney. It’s 100% vegan, full of flavor, and proves you don’t need meat to make something deeply nourishing and most importantly satisfying.
Black Beans & Rice With Mango-Avocado Chutney
(Vegan, Gluten-Free)
Ingredients:
1 cup brown basmati rice
1 can organic black beans (with liquid)
½ cup chopped red onions
2 cloves garlic, minced
1 medium carrot, diced
½ yellow bell pepper, diced
2 tbsp extra virgin olive oil
½ can chopped tomatoes
1 large dried or smoked chipotle pepper
½ cup cubed mango
1 avocado, pitted and cubed
Salt, pepper, smoked paprika, cumin, and dried oregano to taste
Instructions:
Cook rice according to package directions.
In a large saucepan, sauté onion and garlic in olive oil until translucent.
Add carrot and bell pepper; cook until slightly softened.
Stir in black beans (with liquid) and cook for 1–2 minutes.
Add tomatoes, spices, and chipotle pepper. Cover and simmer for 1 hour, adding water as needed.
In a bowl, toss mango and avocado with a pinch of salt and pepper to create the chutney.
Remove the chipotle pepper before serving.
Fluff rice, top with beans, and spoon chutney over the top. Enjoy!
I hope you find meaning in both the art and the message. And I hope this recipe brings warmth and flavor to your table. If you’re interested in purchasing the original artwork featured here, it is available for $440 unframed. Please reach out through my contact page for inquiries.
With gratitude,
Doug
