One of the first macrobiotic dishes I ever tried was Adzuki beans with Squash. I remember the first time I made this dish my family and our international students really didn’t like the look of this dish. They thought I was a bit crazy to put these ingredients together and refused to try it. I guess back then I thought it was a bit weird too, but we have all come along way since then. This time I decided to spice this dish up a bit with some additional ground spices and more veggies. It is a very hearty nourishing dish, which pairs well with steamed brown rice.
Adzuki Bean and Pumpkin Stew (vegan, gluten free, nut free)
1 cup dry adzuki beans
1″ x 1″ dry kombu
1 tablespoon olive oil
1 small brown onion, sliced thin
1 garlic, diced
1 medium carrot, sliced thin in half moons
1 leek, white parts only, sliced thin in half moons
1 celery, sliced thin
1/2 tablespoon ground cumin
1/2 tablespoon sweet paprika
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon himalayan sea salt
4 cups pumpkin, remove skin (optional) and chopped into large chunks (I used kent, but you can use kabocha or butternut pumpkin if you prefer)
1 tablespoon tamari or shoyu
1. Soak the adzuki beans overnight with filtered water and kombu.
2. Drain the beans and place the adzuki beans and kombu in a pot with some fresh filtered water. Bring to the boil, then cover on a low heat and simmer for 40 minutes or until the beans are cooked. Then strain and leave to the side.
3. Heat olive oil in pot or large pan. Then add onion and garlic. Cook on a medium to low heat for 4-5 minutes until they have browned.
4. Add the carrot, leek and celery and cook for a further few minutes, until they begin to soften.
5. Add the ground cumin, ground sweet paprika, ground ginger, ground cinnamon and himalayan sea salt. Stir through the vegetables and cook for another minute or until the spices are fragrant.
6. Add pumpkin and a cup of water. Bring to the boil, then leave on a simmer for 20 minutes or until the pumpkin is cooked.
7. Add the aduki beans and tamari. Cook for a further 5 minutes and then serve.