Azuki Beans and Squash

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Azuki Beans and Squash

 

1 cup dry azuki beans

1 strip kombu, 6 to 8 inches long

1 cup buttercup squash; acorn or other winter squash, cubed but not peeled

1/2 tsp. sea salt

 

Wash beans, cover with water and soak for 6 to 8 hours. Put kombu on bottom of

pot and cover with the squash. Next add soaked, drained beans. Add water to

just cover the squash layer. Do not cover the beans at the beginning.

Place the bean mixture over low heat and bring to a boil slowly. Cover after

about 10 to 15 minutes. Cook until beans are 70 to 80% done, about 1 hour or

so.

The water will evaporate as the beans expand, add more cold water as required

to keep level constant and make beans soft. When beans are nearly done, add sea

salt, cook another 15 to 30 minutes.

Transfer to serving bowl. Serve with brown rice.

 

 

 

 

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