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.
Recipe from "Rodale's Basic Natural Foods Cookbook"