October 04, 2010

Adzuki Bean & Pumpkin Casserole

This adzuki bean and pumpkin casserole may not look pretty, but it's very tasty and nutritious! I have had dried adzuki beans in my pantry for a while now so I really wanted to use them up, and I was keen to try a recipe by Janella Purcell who's clinic is right next door to where I was lunching on Saturday. I always keep kombu in my pantry, and use it for almost all the vegetable soups I make regularly. This casserole really is full of goodness, so I made sure to have it ready for my partner who had just returned home from a 'boys' weekend' ;-)

Adzuki Bean and Pumpkin Casserole
(Recipe adapted from Janella Purcell)

2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
small knob of fresh ginger, finely chopped
1 cup adzuki beans, soaked over night and drained
1/2 butternut pumpkin, cut into chunks
40g dried shiitake mushrooms, soaked for 30 minutes in warm water
1 stick of kombu
750ml water
ground black pepper
salt reduced soy sauce or tamari
toasted sesame seeds, to serve

Heat the oil in a large saucepan, add the onion and sauté for a few minutes. Add the garlic and the ginger and sauté for another minute. Add the pumpkin, the beans, mushrooms, kombu and water and season with pepper and soy sauce. Leave to simmer for 20-30 minutes or until the beans are tender. Take out the kombu and slice it into small pieces, then return the kombu into the saucepan. Sprinkle with toasted sesame seeds and serve with brown rice.



  1. This is too funny. I just made a list of things to make this week and I have 'Adzuki been and sweet potato' on the list. I too have had them in my cupboard for ages.

  2. Interesting use of azuki beans as I've only ever seen and consumed them in sweet form, be it in Chinese, Japanese or Malaysian cuisine.

  3. This is so different to anything I've ever seen before!! haha....and in a totally good way- it looks delicious! I really should try using ingredients differently- I haven't really cooked with adzuki beans before but they sound delicious in this casserole!

  4. Mmm I love anything with pumpkin! This is SO bookmarked!

  5. Beauty is in the eye of the beholder and it looks super pretty to me :)

  6. Yum ... I can almost smell the fall flavors through the screen, Maria! I've never worked with azuki beans before, let alone dry ones. Maybe it's time to start!

  7. A wonderful combo! So healthy and conforting!



  8. That actually does look delicious Maria! ;) And I've usually eaten adzuki beans in sweet things so this is a great recipe to be able to use them in a savoury dish! :)

  9. Yum :) I have Janella's book and I've had that recipe bookmarked for a while now. You've inspired me to actually make it - it looks great!

  10. Very interesting combinations. I would never have thought to mix adzuki bean with pumpkin. Nice textured place mat.

  11. I love that you combined beans and pumpkin in to a great casserole. As a vegetarian, this is perfect balance for protein and nutrients.

  12. That sounds so good!!

    I'm having my first linky party on my blog and the theme is pumpkin. I'd like to invite you to come link up your favorite pumpkin recipe. The link is open until Wednesday at midnight, so please stop by and say hi.


    ~Cookin' Cowgirl

  13. Looks interesting because of the savory dish with adzuki. I have some lying around and have yet to use them.

    Do you know where I could get kombu? I only have kombu dashi (stock) in my pantry; not sure if that would work.

  14. Hi,

    Kombu is available at most Japanese grocery stores. It's often sold as bow-like strips (dried).




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