Adzuki beans and pumpkins are a classic macrobiotic combination, and a wonderful winter comfort food. According to Chinese medicine, winter is the season to focus on our kidneys and bladder, and adzuki beans are known as a tonic for the kidneys. They have a very satisfying sweet flavour that blends very well with winter vegetables such as pumpkin, and reduces cravings for other less healthy sweet treats!
You can simply throw some chopped pumpkin into your beans about half an hour before the end of their cooking time, or make something more elaborate such as an adzuki and pumpkin pie.
I made this for the first time in ages over the weekend and was very pleased with the results, especially the pastry which I made from buckwheat flour, chickpea flour and wholemeal spelt flour.
I served it with a large leafy salad with tomato, avocado and sunflower seeds, topped with a creamy tahini dressing. But it would go well with steamed vegies too.