Adzuki Pumpkin Casserole

Serves 4 – 6

If you suffer from blood sugar imbalance this is a good dish to eat regularly.  Protein-rich adzuki beans  support the kidneys and blood.  When combined with  pumpkin and served on brown rice you have a nourishing, balanced meal.  Adzuki beans are available at Asian shops, health food stores and some large supermarkets.

1 cup dried adzuki beans, soaked in water overnight
1 large onion, chopped
1 Tbsp sesame oil or rice bran oil
2 cm chunk of fresh ginger, sliced fine or grated
2½ cups water
800g pumpkin cut in bite-sized pieces
1½ Tbsp shoyu or 2 Tbsp miso
1 spring onion, sliced fine

Drain and rinse adzuki beans.
Heat a large saucepan, add oil and sauté the onion.  When beginning to soften, add the ginger and continue to cook for a few more minutes.
Add the adzuki beans and water.  On top of the beans, add the chopped pumpkin.  Finally add the shoyu (or miso).
Bring to a boil then turn the heat down to medium.
Place a lid on the pot and cook for about 30 minutes, until the beans and pumpkin are soft.
Mix the stew gently to combine everything. 
Serve garnished with spring onions.


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