Azuki Beans And Squash

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* Exported from MasterCook *

 

Azuki Beans And Squash

 

Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 254

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup azuki beans

Spring water

1 strip kombu

(6 to 8 inches long)

1 cup buttercup squash

OR other winter squash

cubed but not peeled

1/4 teaspoon sea salt

 

This makes a nice sweet dish for the autumn.

 

Wash the beans, cover them with water, and soak for 6 to 8 hours. Put the

kombu in the bottom of a pot and cover with the squash. Next add the azuki

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 the beans are 70

to 80 percent done, about 1 hour or more. The water will evaporate as the

beans expand, so add cold water occasionally to cover to keep the water

level constant and make the beans soft. When the beans are 70 to 80

percent done, add sea salt and cook until done and most of the liquid has

evaporated, another 15 to 30 minutes. Transfer to a serving bowl and serve.

 

Variation: This dish may also be pressure-cooked. First pressure-cook the

kombu and beans for 15 to 20 minutes. Bring down the pressure, uncover,

and add the squash. Continue to cook without pressure until the beans are

70 to 80 percent done. This makes for a less bitter taste. Then season

and continue to cook until done. If you add the squash at the beginning of

pressure-cooking, it will melt too much.

 

 

 

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