Adzuki Beans with Winter Squash

Serves: 4
Total Calories: 40


4 cups water
1 cup dried adzuki beans soaked, rinsed, and drained
6 inch strip kombu rinsed
3 to 4 cups peeled winter squash cubes (butternut, Hubbard, and turban are good)
1 large onion chopped
1 teaspoon ground savory
1/2 teaspoon dried thyme
3 tablespoons barley or rice miso
2 tablespoons chopped fresh parsley


1. Bring the water, adzuki beans, and kombu to boil in a large pot over high heat. Reduce the heat to low and simmer covered for about an hour or until the beans are tender.
2. Add the squash, onion, savory, and thyme to the pot after the beans have been cooking about 30 to 40 minutes and are almost tender. Simmer another 20 minutes or until the squash is soft and the beans are tender. Remove the pot from the heat.
3. Mix the miso with a little liquid from the pot, then return it and mix well. Sprinkle with parsley and serve piping hot.

For a Change . . .
* To turn this stew into a delicious soup, just add enough water to yield the desired consistency.

Nutritional Facts:

Serves: 4
Total Calories: 40
Calories from Fat: 0

This Adzuki Beans with Winter Squash recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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