Dishes based on legumes and pumpkin: azuki (red beans) sautéed with yellow pumpkin cubes, herbs, and extra virgin olive oil. Simple, vegetarian and gluten-free recipe.
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 skillet, pour the extra virgin olive oil and add the chopped onion, rosemary, bay leaf, celery, and chili.
Sauté the onion with a couple of tablespoons of water until it becomes soft.
Add the pumpkin cubes to the skillet, lightly salt, and cook over medium heat for about 20 minutes, stirring occasionally, until the pumpkin is cooked and tender.
Combine the already boiled azuki beans with the pumpkin and let everything flavor together for a few minutes over the heat, adjusting the salt if necessary.
Serve hot or warm, garnished with a sprig of rosemary if desired.
Large skillet
Pot for boiling legumes
Colander for draining legumes
Vegetarian and gluten-free recipe. To reduce preparation time, you can use pre-cooked or canned azuki (drain and rinse before use).
Italia
