Very satisfying meatless dish. Pumpkin gives softness and juiciness of the beans, and Kikkoman soy sauce accentuates the taste of mushrooms.
|Cooking time 180 minutes||Number of servings 6|
Soak the beans in cold water for 3-4 hours.
To defrost mushrooms.
Carrots grate on a coarse grater.
Finely chop the onion.
Grate the pumpkin on a coarse grater.
The pan pour vegetable oil, spread the vegetables.
Sauté the vegetables for few minutes and add naturally brewed soy sauce Kikkoman.
Put the mushrooms, sprinkle with pepper, curry, paprika.
Stir and fry for 5-7 minutes.
With beans, drain water and wash it. Put in sauce pan for vegetables and mushrooms.
Pour water so that she was above beans by about 2 inches. Cover and simmer on low heat until cooked beans (about 3 hours). Better to do it in the slow cooker.
The finished dish sprinkle with green onions. Serve with soy sauce Kikkoman. Bon appetit!