Azuki beans with pumpkin
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For 4 people: 100 grams of soy beans azuki-300 g pumpkin-1 piece of kombu seaweed-2 carrots-1 shallot-4 tablespoons soy sauce (shoyu)-olive oil-vegetable stock powder-salt-parsley
Chop the carrots and shallots and FRY briefly in very little oil. Add the pumpkin, cut into small pieces and azuki beans (after soaking overnight) with the kombu seaweed, then pour abundant unsalted water and cook for about 70/80 minutes.
Halfway through cooking, add water a tablespoon of prepared vegetable broth powder. Continue cooking, stirring occasionally.
When cooked, add the soy sauce and a drizzle of extra virgin olive oil, adjust salt if necessary and serve hot, sprinkling each dish chopped parsley.