Adzuki Beans & Pumkin Stew

Adzuki Beans Pumkin Stew Macrobiotic Berlin

Adzuki Beans & Pumpkin Stew

Delicious winter meal that will warm you up
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Pre soaking Time 12 hours
Course Main Course
Servings 4


  • 1 pot
  • 1 Frying pan


  • 1 Stripe Seaweed Kombu or Wakame
  • 4 tbsp Sesame Oil organic
  • 2 tsp Sea Salt unrefined
  • 2 cups Adzuki Beans organic
  • 2 onions organic
  • 750 g Pumpkin organic


  • 1/2 stick Cinnamon
  • 2 Star Anis
  • 5 pods Cardamon
  • 5 Cloves
  • 3 leaves Bay leaves
  • 1 tbsp Ginger organic
  • 4 tbsp Tamari or Shoyu


  • Presoak the adzuki beans overnight with one strip of seaweed
    1 Stripe Seaweed, 2 cups Adzuki Beans
  • Cook the beans in a pot for 1h and throw the water away. Keep the beans aside.
  • Heat up a pan and add 2 Tbsp of sesame oil.
    4 tbsp Sesame Oil
  • Chop the onions and fry until translucent. Add a pinch of salt to seal the taste.
    2 onions, 2 tsp Sea Salt
  • Chop the pumpkin, add to the onions and fry for 10/15min with the lid on. Turn every 2 mins or so. After that add a pinch of salt.
    750 g Pumpkin
  • Add the onions and the pumpkin into a pot. Add water or stock (the more water the more it'll become a soup. The less water, the more it'll become a casserole).
  • Add desired spices to the pot: cinnamon, cloves, star anise, cardamon, pepper, bay leaves etc…
    1/2 stick Cinnamon, 2 Star Anis, 5 pods Cardamon, 5 Cloves, 3 leaves Bay leaves
  • Then cook for 15min before adding adzuki beans.
  • Finally cook everything together for 1h30 (or more, depends on desired consistency) on low/medium heat.
  • At the end, add the grated ginger, and the Tamari and serve with rice
    1 tbsp Ginger, 4 tbsp Tamari
Keyword Adzuki beans, Pumpkin, Stew

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