Macrobiotic Adzuki Beans with Kabocha Squash
cookpad.japan @cookpad_jp
I had a sudden craving for sweet kabocha squash.
To test the softness of the beans, pierce them with a chopstick, and if it goes in smoothly, then they're good to go! For 5 servings. Recipe by mi yu ki
Macrobiotic Adzuki Beans with Kabocha Squash
I had a sudden craving for sweet kabocha squash.
To test the softness of the beans, pierce them with a chopstick, and if it goes in smoothly, then they're good to go! For 5 servings. Recipe by mi yu ki
Cooking Instructions
- 1
Rinse the beans and remove any broken ones. Heat in a pot with a lid filled with water three times the amount of the beans.
- 2
Bring to a boil and remove the lid and simmer until the bean smell is gone.
- 3
Once the smell is gone, cover with the lid and simmer over low heat, adding more water until they are soft.
- 4
Once they are soft, add half of the listed amount of salt and continue to boil to let the flavor absorb.
- 5
Steam the kabocha squash in a steamer it can be cut with a knife.
- 6
Add the kabocha to the beans, flavor with the remaining salt, and continue to simmer until the kabocha softens, then it's complete!
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