A dish based on legumes and pumpkin: azuki beans sautéed with yellow pumpkin cubes, herbs and extra virgin olive oil. A simple, vegetarian and gluten-free recipe.
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Wash the azuki beans and boil them following the package instructions until tender; drain and set aside.
Peel the pumpkin, wash it, and cut it into regular cubes.
In a large pan, pour in the extra virgin olive oil and add the chopped onion, rosemary, bay leaf, celery, and chili pepper.
Cook the onion down with a couple of tablespoons of water until it is soft.
Add the pumpkin cubes to the pan, salt lightly, and cook over medium heat for about 20 minutes, stirring occasionally, until the pumpkin is cooked and tender.
Add the already boiled azuki beans to the pumpkin and let everything flavor for a few minutes over the heat, adjusting the salt if necessary.
Serve hot or warm, garnishing with a sprig of rosemary if desired.
Large pan
Pot for boiling legumes
Strainer for draining legumes
Vegetarian and gluten-free recipe. To reduce the time, you can use pre-cooked or canned azuki beans (drain and rinse before use).
Italia
