THE WELLNESS MAP

Aduki Squash Stew

 

Prep time: 10 minutes

Cooking time: 60 minutes

Yields: 4 people

 

Ingredients:

 

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

 

Directions:

 

• 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.

 

Notes:

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