Adzuki beans with pumpkin and kombu

The macrobiotic dish par excellence!


1 cup azukis washed and soaked overnight.
4-6 measures water (less if pressure cooker, more if not pressure cooker)
1 piece of kombu seaweed soaked for 5 minutes

1 slice of fresh ginger
1 bay leaf
1/2 tsp cumin seeds
3 slices of hokkaido squash
Unrefined sea salt
Tamari (optional)


Soak the adzuki beans overnight (or 4 – 6 hours). Do not use the soaking water.
Place the washed azukis in the pressure cooker with the kombu strip, cumin, ginger, bay leaf and cook for about 40 minutes. Use 4 to 6 measures of water for one measure of azuki (or have the water level 2 fingers above the water level).
In the meantime, chop the pumpkin into large chunks and have it ready for when the azukis are cooked.
After about 40 minutes, open the pressure cooker and add the pumpkin on top of the azuki beans and add salt and/or tamari to taste.
Put the lid on and cook for a further 20 minutes but this time without pressure.
When the time is up, open the cooker and check the taste before removing from the heat. Add a few drops of tamari if necessary. Garnish with parsley when serving

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.)