Aduki Squash Stew

PREP TIME:

10 minutes

PREP NOTES:

Cooking time:

60 minutes

YIELDS:

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

DIRECTIONS:

  • 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.

NOTES:

Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.

CREDIT:

Courtesy of Institute of Integrative Nutrition.