This recipe may sound a little ho-hum, but it’s actually incredibly delicious. If you prefer a softer, stewier texture, add the squash to the beans 10 or 15 minutes earlier.
From The Kind Diet
1. Drain the kombu and beans and discard the soak water (after having soaked overnight). Slice the kombu into 1-inch squares and place in a heavy pot with a heavy lid, preferably enameled cast iron. Add the beans and fresh water to just cover. Bring to a boil.
2. Boil the beans uncovered for about 5 minutes, straining off any foam that rises to the top.
3. Cover the pot, reduce the heat to low (and place it on a flame deflector, if you have one). Simmer for about 40 minutes, checking the beans every 10 minutes or so and adding water as needed when the level dips below the beans.
4. Arrange the squash on top of the beans and add more water to keep the beans covered. Cook for 20 minutes more, or until the beans seem soft and tender.
5. Add the soy sauce to the beans, and cook for 10 minutes more.
6. Serve garnished with the cilantro or parsley.
- 1 (5-inch) piece kombu
- 1 cup dried adzuki beans, soaked overnight with the kombu above
- 2 cups kabocha squash, diced large (peeled if not organic)
- 1 teaspoon low-sodium soy sauce
- Chopped fresh cilantro or parsley, for garnish
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