Adzuki, Pumpkin and Chestnut Stew

Adzuki and Pumpkin Stew

Adzuki is a kind of red bean widely used in Japan. They have a different flavour, comparing with the beans we use here. They are especially suitable for warming the body and giving energy to the kidneys.

At the same time, they produce an alkaline effect on the body, so drinking the cooking broth of the adzuki beans is tremendously beneficial. This recipe is proper for warming our body and balancing.

Servings: 4 Difficulty: Easy Time: 1 Hour in the pressure cooker

+ 30 Minutes simmering

Ingredients

300 GR ADZUKIS
5 CM KOMBU SEAWEED
1 BIG ONION
1 PORT
2 GARLIC CLOVES
1 MEDIUM SIZE PUMPKIN
10 DRY CHESTNUTS
SALT, PEPPER
2 BAY LEAVES
1 TBSP UMEBOSHI VINEGAR
1 TBSP WHITE MISO
OLIVE OIL

Instructions

Put the adzukis to soak (with twice the volume of water) directly in the pressure cooker. Soak them overnight.
The following day, throw the soaking water and add the same amount of new water. This way you will have less phytic acid that produces gas in your intestine.
3.Put the chopped kombu seaweed along with the azuki, dried chestnuts, and water. Increase the pressure of the pot, and when it is at maximum, reduce the heat and let them cook for an hour at a minimum. If your fire is very strong, you can use a diffuser.
Add the chopped vegetables and let all simmer until the stew gets thick and creamy.

KITCHEN TIPS: For making the stew even more digestive, add a tablespoon of umeboshi vinegar at the end.