Aduki Beans with Squash and Kombu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
A 4-6 inch piece of kombu (I add quite a bit more than this, but if you're new to seaweeds, stick with this portion.)1 c aduki beans (sometimes called adzuki - they're small and red)Spring water4 cups hard winter squash, cut into chunks. Can be unpeeled if organic.1 teaspoon shoyu or tamari (naturally fermented soy sauce)
Combine the kombu and the beans and soak at least overnight. After soaking, remove the kombu from the beans and discard the soaking water. Slice the reconstituted kombu into 1"x1" pieces and place them in the bottom of a heavy pot with a heavy lid. Add beans on top of the kombu. Add fresh spring water to just cover the beans. Bring to a boil uncovered. When it boils, strain off any foam that might be floating on top. Let the beans boil for about five minutes uncovered, as this allows gases to release into the air, and through you later on. Cover the pot, and reduce heat to a slow simmer. Cook for about 40 minutes, adding water when it appears to dip down below the bean level. Check them every 10 minutes or so. Add the squash on top of the beans and add more water to cover the beans if necessary. Cook another 20 minutes. When the beans seem soft and tender, add the shoyu or tamari and let them cook 10 more minutes. Stir a little to mix, and serve. VARIATION: Add the squash from the beginning of simmering the beans. The squash will 'melt' down into the beans. Try it both ways and see which you like better.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JILLINWONDER.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JILLINWONDER.
Nutritional Info Amount Per Serving
- Calories: 187.4
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 59.1 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 10.7 g
- Protein: 8.2 g
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