AZUKI BEANS
1/2 cup azuki beans
1 kombu strip 7-8 cm. long (cut into 1 1/2 cm. square)
1/2 cup pumpkin or winter squash (cut in 2 cm. chunk)
chopped scallions
2 cups of spring water
unrefined seasalt
Place kombu in a pot and azuki beans (washed) on top. Add water, cover and bring to a boil. Reduce flame and cook on low fire for an hour. Add the pumpkin and cook for another 20-30 minutes till the beans are tender and creamy. Season with a little seasalt. Place in a serving bowl and garnish with scallions.
Note: if the beans become dry you can add a little more water to prevent it from burning.
Azuki is the most yang bean. Specially good for the kidneys. Cooked with kombu it helps to regulate blood sugar levels. Also good to consume when one is suffering from lack of vitality.