This great stew is the perfect compliment to healthy eating and detoxing. And is tastes superlicious.
Adzuki beans are small, red and action packed with life. They look like little kidneys and are great for kidney (and adrenal) functioning. Adzuki beans assist in detoxifying the blood, beneficial for weight loss and excessive heat conditions in the body.
Pumpkin helps to regulate blood sugar and promotes healthy functioning of the pancreas (so it great for diabetics) and the lungs (big tick for asthmatics and sufferers of chronic lung conditions).
Seaweeds such as kombu not only benefit kidney functions and help support the thyroid, all important for hormonal balance in the body. In this dish is also serves to increase the digestibility of the beans – no bloating, no wind.
What to get
- 1 medium sized jap pumpkin
- 1 small onion
- 1 cup of dry Adzuki beans
- Organic non-roasted sesame oil
- 1 stick of kombu seaweed
- Sea salt (fine, not rock salt)
- Organic Tamari to taste
- Ume Plum Vinegar to taste (for creamy texture without the cream)
How to make it
First you will need to soak the beans overnight.
To start you chop and fry up the onion in a pan with a oil until the “onion vapour” goes. Then set aside.
In a heavy based pot (caste iron is great), cook adzuki beans in plenty of water with the kombu until soft. Add a pinch of salt right at then end. If you are new to cooking beans, see Don’t be afraid of cooking with Beans blog.
I like to over roast my pumpkin (rubbed with a little oil and salt, skin on) before I pop it into the pot. This way you get to keep all the yummy and nutritious skin in your stew. If you don’t have time, just pop your pumpkin pieces into the pot of beans with the cooked onion until the pumpkin is soft.
Give it time to make a stew of a burnt orange hue. Add tamari and/or ume plum vinegar to taste.