Deakin Acupuncture & Oriental Medicine Centre Bringing over 20 years of  Experience  in Acupuncture and Chinese medicine to Canberra Inner South Deakin  ACT

Adzuki bean and pumpkin dish

serves 4

This hearty dish was a household staple for many years. It's simple to prepare and benefits the Spleen.

• 3-4 cm kombu seaweed (optional)
• 1 cup dried adzuki beans (soaked overnight with the kombu)
• 2 cups Japanese pumpkin diced 2-3 cm (peeled if not organic)
• 2 tbsp tamari or soya sauce
• Finely sliced spring onions for garnish
• Squeezed juice from 2 inch grated ginger

Directions

1. Drain the kombu and beans and discard the soak water (after having soaked overnight). Slice the kombu into 1 cm slices and place in a heavy pot with a heavy lid, Add the beans and fresh water to just cover. Bring to a boil.

2. Boil the beans uncovered for about 5 minutes, straining off any foam that rises to the top.

3. Cover the pot, reduce the heat to low (and place it on a flame deflector, if you have one). Simmer for about 20 minutes, checking the beans every 10 minutes or so and adding more hot water as needed so that the beans remain covered.

4. Arrange thepunpkim on top of the beans and add more water to keep the beans covered. Cook for 30 minutes more, or until the beans seem soft and tender.

5. Add the soy sauce and ginger juice to the beans leave to stand for 10 minutes before serving.

6. Garnished with the sliced spring onions and serve.