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.