Adzuki Beans with Kabocha Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4'-6' Piece of Kombu1 cup dried adzuki beans2 cups (170g) Kabocha squash cut into large chunks (peel only if squash is not organic)1 Tsp ShoyuChopped fresh cilantro or parsley for garnish
Makes 5 (200g / heaping 1/2 cup) servings
Soak beans and kombu overnight
Drain beans/kombu - cut kombu into 1" squares. Add beans and kombu to pot - add fresh water to just cover beans. Bring to a boil. Uncovered for first 5 minutes, skim any foam that rises to top. Cover for another 40 minutes, checking about every 10 minutes to make sure beans are still covered with water, if needed add more water. Add Kabocha squash and more water to cover beans if needed and cook for another 20 to 40 minutes until beans are tender and Kabocha is softened to desired consistency.
Garnish and serve
*this is a Kind Diet recipe
Number of Servings: 5
Recipe submitted by SparkPeople user SHARI_YU.
Soak beans and kombu overnight
Drain beans/kombu - cut kombu into 1" squares. Add beans and kombu to pot - add fresh water to just cover beans. Bring to a boil. Uncovered for first 5 minutes, skim any foam that rises to top. Cover for another 40 minutes, checking about every 10 minutes to make sure beans are still covered with water, if needed add more water. Add Kabocha squash and more water to cover beans if needed and cook for another 20 to 40 minutes until beans are tender and Kabocha is softened to desired consistency.
Garnish and serve
*this is a Kind Diet recipe
Number of Servings: 5
Recipe submitted by SparkPeople user SHARI_YU.
Nutritional Info Amount Per Serving
- Calories: 268.6
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 35.3 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 10.0 g
- Protein: 17.7 g
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