adzuki bean & winter squash stew
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of adzuki bean & winter squash stew calories by ingredient
Introduction
The bright orange of the squash and the crimson of the adzuki beans make this quite a beautiful dish. If you like, substitute the more readily available red kidney beans for an equally dramatic effect. The beans get a 14 minute head start before the quick-cooking squash is added. Serve over noodles or rice to absorb the abundant sauce. The bright orange of the squash and the crimson of the adzuki beans make this quite a beautiful dish. If you like, substitute the more readily available red kidney beans for an equally dramatic effect. The beans get a 14 minute head start before the quick-cooking squash is added. Serve over noodles or rice to absorb the abundant sauce.Number of Servings: 6
Ingredients
-
1 cup dried adzuki beans, picked over and rinsed
3 cups water or vegetable broth
1 tablespoon oil
1 to 2 teaspoons ground cinnamon
2 pounds butternut squash, peeled and cut into 1.5" chunks
1/2 pound parsnips, preferably small, peeled and cut into 0.5" slices
1 to 2 tablespoons butter or margarine
salt to taste
Directions
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.
Member Ratings For This Recipe
-
CD13331707
