Squash and Adzuki Beans
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- 1 cup adzuki beans, dried
- 3 1/2 cups water
- 1 piece dried kombu (dried seaweed - found in health food stores)
- 1 cup butternut squash, diced
- 1/2 teaspoon ginger root, grated
- 1 tablespoon fresh parsley, chopped
Soak beans overnight. Drain.
Place beans, water, and kombu in a medium-size saucepan. Bring
to a boil, then reduce heat and simmer, covered, for 1 hour. Stir
in squash and ginger root, then cover and simmer 30 minutes longer.
Mix gently with a wooden spoon, and break up the kombu which has
softened. Serve garnished with parsley.
Serves 6.
Recipe from "Rodale's Basic Natural Foods Cookbook"