Aduki Squash Stew
10 minutes
60 minutes
4 people
Ingredients
- 1 pound winter squash (kabocha, butternut)
- 1 1/2 cups aduki beans, soaked
- 3 inches seaweed (kombu or wakame)
- 5 cups of water
- Sea salt
Method
- Peel and cube squash into 2-inch squares (can leave skin on if edible).
- Place washed beans and seaweed into pot.
- Add water and bring to boil.
- Cover and simmer for 30 minutes.
- Uncover and add squash cubes.
- Cover and simmer for 30 more minutes.
- Uncover, add sea salt and stir until water evaporates.
Note: Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.
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