Squash and Adzuki Beans

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Squash and Adzuki Beans

 

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.

 

 

 

 

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