Adzuki Bean & Pumpkin Casserole
This is an absolute must for woman. It feeds our kidneys and provides our bodies with so much energy. Even as you eat it you feel the warmth & support to your kidneys. I just couldn't rave about this dish more. Adzuki Beans have such medicinal qualities to allow our kidneys to relax & restore. The adzuki beans are small & red close in quality to grains. If you take a moment to have a look at the shape of the bean, you will see it is even in the shape of a kidney. This casserole is cooked for at least 4hrs really slowly. I cook a big batch so I can eat it 3 times a week with my daughter. Saying that both the boys love it too! Eating it with brown rice is just lovely or for the children I often pop natural corn chips into individual bowls & the casserole on top garnished with gomasio.
- 2 cups adzuki beans (soak overnight just in water no salt)
- cubes of pumpkin
- 1 strip of chopped kombu (Type of seaweed. Full of iron & softens the outside coating of the beans so helps cook the beans quicker)
- 1 chopped onion
- sea salt
- sesame oil
After soaking the bens over night, discard the water & rinse the beans. In a large pot cover the beans with water. Bring to the boil & again discard the water. Repeat this until the scum has been removed. Now add kombu to the beans & simmer with the lid off.
Do not add salt at this stage as the salt will harden the outside of the beans.
In another pot, heat a little oil & add the onions & pumpkin. Add this to the Adzuki bean pot & add a good pinch of sea salt. Cover & cook for a further 3.5 hours.
Serve with gomasio & chopped parsley.