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6 C. dry adzuki beans 1 gal water 1/2 #10 can puree of pumpkin 3 medium diced onions 1 1/2 C. carrots, diced 3 bay leaves 2 Tbsp fresh summer savory 2 Tbsp fresh rosemary 2 Tbsp lemon pepper 1/2 C vegetable paste stock Wash and pick over beans. Place them in a large kettle with the water. Cover bring to a boil, then reduce heat and simmer, stirring occasionally, until nearly tender (about one hour). Saute onions until translucent. Add the pumpkin, onions, carrots, vinegar, bay leaves, savory, and rosemary to the pot of beans. Bring to a boil, then reduce the heat and simmer for 1 hour or until the vegetables and beans are tender.