Azuki Beans with Pumpkin
A simple, very nourishing recipe with pre-soaked azuki beans, diced pumpkin, kombu seaweed and a touch of shoyu. Cooked slowly and covered until the beans are tender. A naturally sweet dish; in the tradition of energetic nutrition, azuki beans are associated with the kidneys.
Duration: 03:01Energy: Lightsweet
Key points
What you'll learn by cooking it.
- Azukis soaked twelve hours with kombu buried inside
- Diced pumpkin cooked on top over low heat
- Finished with shoyu or a pinch of sea salt
- Naturally sweet; in the tradition linked to the kidneys
- Light and naturally sweet, pleasant and comforting
Preparation
- Drain and rinse the azuki beans well under cold running water and place them in a pot.
- Tuck the kombu down into the center of the azuki beans, cover with mineral water and lay the squash on top.
- Cook over low heat, covered, until the azuki beans are tender: about 1 hour in a pressure cooker, or 1 hour and a half boiled in a regular covered pot.
- Add the shoyu and let it cook a few minutes more. If you prefer to add salt, add it and let it cook about 10 minutes more.
- Serve as is, or mash a little with a fork or masher for a creamier consistency.
- To dress, use a first-pressed oil (sesame or flax for a more cleansing effect, or olive).