Squash and adzuki beans

Yield: 6 Servings

Measure Ingredient
1 cup Adzuki beans -- dried
3½ cup Water
1 \N Piece dried kombu*
1 cup Butternut squash -- diced
½ teaspoon Ginger root -- grated
1 tablespoon Fresh parsley -- chopped

Soak beans overnight. Drain. Place beans, water, and kombu in a medium-size saucepan. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. Stir in squash and ginger root, then cover and simmer30 minutes longer. Mix gently with a wooden spoon, and break up the kombu which has softened. Serve garnished with parsley.

Recipe By : Rodale's Basic Natural Foods Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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