Azuki beans and kabocha

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 281.1
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 934.9 mg
  • Total Carbs: 56.5 g
  • Dietary Fiber: 17.3 g
  • Protein: 15.0 g

View full nutritional breakdown of Azuki beans and kabocha calories by ingredient
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from The Kind Life book and website from The Kind Life book and website
Number of Servings: 4


    4-6 6-inch pieces of kombu
    1 cup dried azuki beans
    2 cups kabocha squash, cut into large chunks (peel only if the squash is not organic)( I used butternut squash)
    1 teaspoon shoyu
    1 onion, chopped
    2 carrots
    chopped fresh cilantro or parsley, for garnish


Combine the kombu and beans in a bowl and cover with water by an inch or two.
Soak overnight.
The next day, drain the kombu and beans and discard the soaking water.
Slice the kombu into 1" x 1" squares, and place them in a heavy pot with a heavy lid, preferably enameled cast iron.
Add the beans and enough fresh water to just cover the beans.
Bring to a boil.
As the beans boil, strain off any foam that rises to the top.
Let the beans boil, uncovered, for about 5 minutes, as this allows gases to release.
Cover the pot, reduce the heat to low (or place on a flame detector if you have one), and simmer for about 40 minutes.
Check the beans every 10 minutes, adding water to the pot when the water level appears to dip below the bean level.
After 40 minutes, arrange the squash on top of the beans and add more water to keep the beans covered.
Cook for another 20 minutes, or until the beans are soft and tender.
Add the shoyu to the beans, and cook for 10 more minutes.
Serve garnished with the cilantro or parsley.
*** I added onion and carrot**

You can use any kind of winter squash (buttercup, butternut, Hokkaido pumpkin, delicata, and so on), or even carrots, in place of the kabocha squash in this dish.

You can also make a soup from azuki beans and sweet vegetables. Follow the same directions, but use more water and a variety of sweet vegetables (such as onions, carrots, squash, and corn). Season with shoyu, garnish with scallions. This is also deeply nourishing and revitalizing.

Number of Servings: 4

Recipe submitted by SparkPeople user ANGIERUNNER.

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Member Ratings For This Recipe

  • Could I soak the beans overnight and then cook this in my crockpot? This looks really good! - 8/25/10

    Reply from ANGIERUNNER (8/25/10)
    I am trying that out as we speak ( its my first time using the recipe as well) I will let you know how it turns out. I tried it out like this and it worked well.

    Was this review helpful?   yes  No
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