Adzuki bean and pumpkin stew
This is one of my all time favorite fall meals.
Ingredients
1 cup adzuki beans (soak overnight and discard the water)
2 cups chopped pumpkin
1 tablespoon sesame oil
1 stick celery
1 stick kombu seaweed (washed)
Sea salt or tamari
Miso
Method
Cover beans with water and add kombu. Bring to simmer. Don't add salt until beans are chewable (approx 20 minutes)
At the same time sauté pumpkin with oil and a pinch of salt.
Add the beans to the pumpkin and chop in the celery, add 1/2 cup of water, salt to taste and simmer over a low heat for a further 30 minutes.
(Note: too much water may leave you with adzuki soup rather than stew.)
Add one good tablespoon miso mixed with a little hot water to make a thick creamy paste and add to taste
Enjoy a harty winter stew
Ingredients
1 cup adzuki beans (soak overnight and discard the water)
2 cups chopped pumpkin
1 tablespoon sesame oil
1 stick celery
1 stick kombu seaweed (washed)
Sea salt or tamari
Miso
Method
Cover beans with water and add kombu. Bring to simmer. Don't add salt until beans are chewable (approx 20 minutes)
At the same time sauté pumpkin with oil and a pinch of salt.
Add the beans to the pumpkin and chop in the celery, add 1/2 cup of water, salt to taste and simmer over a low heat for a further 30 minutes.
(Note: too much water may leave you with adzuki soup rather than stew.)
Add one good tablespoon miso mixed with a little hot water to make a thick creamy paste and add to taste
Enjoy a harty winter stew
