The macrobiotic dish par excellence!

 icon-user 4 – 6 people
icon-cutlery Preparation: 5 min
 icon-clock-o  Total time: 30 min


  • 1 cup adzuki beans
  • 1 piece of kombu seaweed
  • 1 onion
  • 3 slices of hokkaido pumpkin
  • 1 tsp. thyme
  • 2 cloves of garlic
  • Cold-pressed extra virgin olive oil
  • Unrefined sea salt
  • Tamari (optional)
  • Coriander (optional)


  1. Soak the azuki beans through the night (or between 4 and 6 hours). Do not use the soaking water.
  2. Was the azukis and place them in the pressure cooker with a strip of kombu seaweed and cook about 30 minutes. Use 4 to 6 parts water for one of azukis.
  3. Brush a saucepan with oil and sauté the grated garlic, onion and pumpkin, cut into medium or large cubes. Season with thyme and a pinch of salt and cook for 5 minutes over medium / high heat, always mixing.
  4. Add a little water (you can use the water for cooking the azukis), enough for the vegetables not to stick to the bottom, and cook for 10 minutes over medium/low heat until pumpkin is tender.
  5. Add the desired amount of azukis to the sauté. Rectify taste with salt and thyme and cook for a few minutes over low heat.
  6. Check the  taste before removing from the stove. Add a few drops of tamari or shoyu if necessary. When serving optionally sprinkle with with chopped coriander.

Azuki beans are high in fiber, minerals and proteins. Besides, they only have 1% fat.

As in the rest of beans, their carbohydrates are slowly absorbed, therefore suitable for diabetics. Their mineral content, especially iron and magnesium, make them very suitable in pregnancy and to strengthen both the blood and the bones

Much more digestible and softer than others, they may be one of the first beans used as baby solid food, and they are also very suitable for those who do not digest beans well (e.g. chickpeas, beans, etc.)