adzuki bean and pumpkin stew
Dan Lyons

Ingredients

1 cup adzuki beans (soak overnight and discard the water)
2 cups chopped pumpkin
1 tablespoon sesame oil
1 stick celery
1 stick kombu seaweed (washed)
Sea salt or tamari
Miso

Method:

1. Cover beans with water and add kombu. Bring to simmer. Don't add salt until beans are chewable (approx 20 minutes)

2. At the same time sauté pumpkin with oil and a pinch of salt.

3. Add the beans to the pumpkin and chop in the celery, add 1/2 cup of water, salt to taste and simmer over a low heat for a further 30 minutes.
(Note: too much water may leave you with adzuki soup rather than stew.)

4. Add one good tablespoon miso mixed with a little hot water to make a thick creamy paste and add to taste

5. Enjoy a harty winter stew