Serves: 2

  • 1-2 cups adzuki beans
  • 2 strips kombu
  • 1 small butternut squash, cubed
  • Pinch sea salt
  • 2 teaspoons shoyu


Preparation method

Prep: 15 mins     | Cook: 1 hour 30 mins

  1. Place adzuki beans in heavy pot with kombu; cover with water and simmer.
  2. Cover and cook for 1 hour, adding water as needed.
  3. When beans are soft, but not mushy, place cut up squash on top of the beans; water should come up to bottom of squash.
  4. Cover and simmer until squash is soft, about 1/2 hour.
  5. Season with sea salt or shoyu; stir to blend ingredients. Squash should remain bright orange and beans will be soft and creamy, but not soupy.