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Ingredients
- 1 c. Dry azuki beans
- 1 x Strip kombu, 6 - 8 inches long
- 1 c. Buttercup squash, acorn or possibly other winter squash, cubed but not peeled
- 1/2 tsp Sea salt
Directions
- Wash beans, cover with water and soak for 6 - 8 hrs. Put kombu on bottom of pot and cover with the squash. Next add in soaked, liquid removed beans. Add in water to just cover the squash layer. Don't cover the beans at the beginning.
- Place the bean mix over low heat and bring to a boil slowly. Cover after about 10 - 15 min. Cook till beans are 70 - 80% done, about 1 hour or possibly so. The water will evaporate as the beans expand, add in more cool water as required to keep level constant and make beans soft. When beans are nearly done, add in sea salt, cook another 15 - 30 min.
- Transfer to serving bowl. Serve with brown rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1163mg | 48% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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