adzuki bean & winter squash stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 cup dried adzuki beans, picked over and rinsed3 cups water or vegetable broth1 tablespoon oil1 to 2 teaspoons ground cinnamon2 pounds butternut squash, peeled and cut into 1.5" chunks1/2 pound parsnips, preferably small, peeled and cut into 0.5" slices1 to 2 tablespoons butter or margarinesalt to taste
Place beans, water and oil in pressure cooker. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook 14 minutes. Reduce pressure with quick-release method. Remove the lid, tilting it away from you to allow steam to escape.
Stir in the ginger to taste, cinnamon, squash and parsnips. Lock the lid in place and over high heat return to high pressure. Adjust the heat to maintain high pressure and cook for an additional 4 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow steam to escape.
If the beans are not tender, replace (but do not lock) the lid and simmer until done. Stir in butter and salt to taste.
Makes 4 to 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RINZEL.
Stir in the ginger to taste, cinnamon, squash and parsnips. Lock the lid in place and over high heat return to high pressure. Adjust the heat to maintain high pressure and cook for an additional 4 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow steam to escape.
If the beans are not tender, replace (but do not lock) the lid and simmer until done. Stir in butter and salt to taste.
Makes 4 to 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RINZEL.
Nutritional Info Amount Per Serving
- Calories: 273.7
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 77.5 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 11.2 g
- Protein: 9.1 g
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