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Aduki Beans with Squash

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  • 1/3 c Arame Sea Vegetable-soaked-optional; up to 1/2, up to
  • 1 c Aduki beans
  • Kombu 5cm square
  • 3 c Water
  • 4 c Winter Squash/pumpkin
  • Shoyu/Tamari to taste


Soak Arame in water to cover for 5 minutes and strain. Keep the water.
(N.B. Like lentils and other light beans, adukis do not need really need soaking, however for improved digestibility wash and soak with Kombu for 2-5 hours.
Place Kombu in the bottom of the pot and add Aduki beans and water. Bring to boil and then simmer until beans are tender (approx. 30 minutes). While cooking, you may need to add cold water a few times but do not stir beans! )
When beans are tender add chopped hard winter squash making sure that the beans are still covered with water. Cover and cook for 20 minutes or until squash is tender.
Add presoaked Arame Sea Vegetable and water during the last 10 minutes of cooking.
Using a wooden spoon, mix the squash into the beans and arame, add shoyu/tamari.
(If squash is not available substitute onions, carrots or parsnips.)
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.