Adzuki Bean Casserole

This is food as medicine. This is a Kidney Tonic and Spleen medicine with these small powerhouse beans nourishing kidney Jing(kidney energy), and supporting adrenal function. This beans calm the nervous system: assist with strength and stability in the body and bones.
This deeeeee-licious casserole will heals the spleen in reducing damp conditions in the body and balance blood sugars.
I always add in loads of seaweed to help with remineralising the system and supporting the thyroid.
Every mouthful calms you, comforts you, deeply nourishes you and heals you.

Adzuki beans are highly nutritious and packed with protein, and contain calcium, iron, niacin, phosphorus, riboflavin, thiamine, and folate (watersoluble B vitamin).
How you prepare these adzuki beans for cooking is also important. You will see that these beans undergo a few rinses.
Stay patient as it is worth it. Discard the scum as it removes all the wind out of the beans.



1/2 cup to 1 cup of Adzuki beans
1 to 1.5 cups of Pumpkin Soup
Wakame/Kombu : a 10 cm stick of seaweed
1/2 teaspoon Sea Salt
1/2 -1 cup of Water
1/4 cup of Shoyu
1 teaspoon grated ginger.

Adzuki beans

Onion – sliced

Pumpkin- cubed

Sea salt – ollsons

Virgin sesame oil





Preparation: Soak adzuki beans overnight

Cook adzuki beans in a big pot of water. Bring to the boil for 5 minutes.
Drain the beans and rinse them, scoop the foam out during the cooking.
Repeat this 3 times.
Put the beans and the kombu/wakame into the pressure cooker and cover with water until there is 2cm water above the beans.
On high heat, bring the pressure cooker up to full/high pressure.
Once it has reached high pressure then turn the heat all the way down to low heat. Cook for 30 minutes and turn off.
Allow the pressure to release.
Take the lid off and add 1/4 cup shoyu; 1-1.5 cups of pumpkin soup; and the sea salt and add another cup of water.
Allow the pressure to release.
Stir in the teaspoon of grated ginger. Add more shoyu if you think that it needs it.
Put the lid back on, onto high heat and bring the pressure cooker up to full/high pressure.
Once it has reached high pressure, then turn the heart all the way down to low heat. Cook for 60 minutes and turn off.
Add the grated ginger, parsley and more shoyu to your taste.


Soak Adzuki Beans over night in plenty of water.

Discard soaking water , rinse the beans and put them in large pot with fresh water

Bring to the boil so that the beans are happily bubbling around the pot.
Turn down the heat, drain the water off the beans and rinse them.
Do this another 3 times.
Add fresh water to the pot.
Bring the beans up to the boil and then lower the heat to a beans.
Cook for 60 minutes.

Add wakame – I use scissors to chop

Fry onion until translucent then add pinch salt

Add onions to pot

Gently boil for 5

Add pumpkin

Let simmer for 20

Add Shoyu and Grated Ginger to taste

Serve on Noodles or rice, topped with parsley or something green
Add onion and water to the pot (amount of water depends on the consistency of the soup you desire).

Cook for 15 minutes, then add the adzuki beans with its water.

Cook for 3-4 hours.

At the end, add shoyu and grated ginger to taste.

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