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.
Prep: 3 minCooking: 80–100 minVideo: 03:01CleansingNeutral / Mildly coolingBest in: Autumn · Winter
Properties
Properties of the recipe.
- It has a laxative effect. By replacing the pumpkin with carrot and onion or turnips and leeks it becomes an even more depurative dish.
Medical notice. Informational content based on the energetic nutrition method of Dr. Jorge Pérez-Calvo, MD. It guides your diet; it is not a medical diagnosis or treatment. If you have a health condition or take medication, consult your healthcare professional.
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).