Aduki Squash Stew


Prep time: 10 minutes

Cooking time: 60 minutes

Yields: 4 people




1 pound winter squash (kabocha, butternut)

1 1/2 cups aduki beans, soaked

3 inches seaweed (kombu or wakame)

5 cups of water

Sea salt




  • Peel and cube squash into 2-inch squares (can leave skin on if edible).

  • Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.

  • Uncover and add squash cubes. Cover and simmer for 30 more minutes.

  • Uncover, add sea salt and stir until water evaporates.



Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.

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