Aduki Beans with Squash and Kombu
A macrobiotic classic from 'The Hip Chick's Guide to Macrobiotics' by Jessica Porter (Great book, great cook!) that's a favorite at my house. I learned it from the author herself in a cooking class series. The kombu (kelp) is not only loaded with minerals, it helps you digest the beans -- what a bonus! Soaking the beans for 24-36 hours before cooking also helps break down the sugars that can cause gassiness for westerners.
CALORIES: 187.4 |
FAT: 0.4g |
PROTEIN: 8.2g |
CARBS: 41.1g |