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adzuki bean paté
1 cup adzuki beans (soaked overnight)
Sautee the onions with some olive oil and a tiny pinch of sea salt for 10 minutes or until translucent and soft, add the soaked adzuki beans (discarding soaking water), Kombu strip, dried herbs and water from the soaked kombu to cover. Cook on a medium flame for 30 minutes. Add the pumpkin and cook for 30 minutes or until the beans are very soft. Add more water if necessary, add a small amount of mugi miso and simmer for 2-3 minutes, Mix in the spring onions and serve.
This dish is especially good for balancing blood sugar, tonifying to
the kidney and bladder and warming particularly in the winter