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.