Sweet and comforting red bean and pumpkin stew. Stewing is one of the best ways to use beans in winter. If you don’t have much time, don’t worry … use your pressure cooker for the first firing, you will only need 8 minutes … then, let the beans cook with sauté oninos and pumpkin to intensify the sweet flavour of the ingredients .. . balance the stew with a bit of shoyu … and enjoy a savoury, easy and nourishing dish.
Ingredients:
8 handfuls of red beans
1 large onion
1 piece of pumpkin about 350 gr.
4 cm. kombu seaweed
4 tbsp. sesame seeds
1 clove garlic
shoyu
salt
Olive oil
Preparation:
Put the beans to soak in water for about 8 hours or overnight.
Throw soaking water. Place the beans in a pressure cooker with double the amount of clean water and the kombu seaweed. Cook for 8 minutes from the time of maximum pressure.
Meanwhile chop the onion finely. Chop the pumpkin into cubes of about 1 cm more or less.
Heat a pan with a little olive oil and add the onion, the garlic cut in half, and a pinch of salt. Sauté until the onions are golden browned. Add the pumpkin another pinch of salt and sauté for a couple of minutes.
Add the beans that should be ready by now, and some of the cooking water to create a thick broth. Simmer all together for about 10 minutes or until squash is tender.
Turn off, add a dash of shoyu, mix and let stand a few minutes.
Toast the sesame seeds and grind in a Suribachi.
Serve the beans sprinkled with the sesame on top.
Cook them with love… and enjoy!
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