Today we come with a recipe azukis, which it is a very common type of small red beans in eastern countries. It is used in both sweet and savory dishes, in fact much used in Japan for confectionery. Plus, It digested better than other types of legume.

INGREDIENTS

• 200g sniffed dry
• 500g pumpkin diced
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• 12 quartered cherry tomato plants
• 1/2 teaspoon ground cinnamon
• 2-3 handfuls of fresh minced cilantro
• 1 cayenne pepper, chopped
• Water
• Äôve (Extra Virgin Olive Oil)
• will

PREPARATION Cooking Azukis

1. Azukis we soak overnight (a 12h).
2. We drain them and put a pot with water. The amount of water you usually be 3 parts water to one of azukis, however as we will remove excess water after, we recommend putting a little more water.
3. We provide high heat until it begins to boil and then went down to medium heat, We put the lid and let cook about 50 minutes about.
4. Once they are ready, escurrimos and reserve.

PREPARATION Azukis and Pumpkin Soup

1. Sauté the onion with a little EVOO low heat until poche and was more blandita.
2. Add garlic, the cinnamon 1 handful of cilantro and chili, stir and let 1-2 minutes cooking.
3. We incorporate pumpkin, stir and add 1 Y 1/4 L water to high heat to a boil and then lower the heat and let cooking (capless) until the pumpkin is tender.
4. Add tomatoes, salt and continue cooking about 5 minutes.
5. Azukis reserved incorporate and cook 5 minutes all together.
6. By last, remove from heat and serve with remaining cilantro and a splash of AOVE above.