Macrobiotic Adzuki Beans with Kabocha Squash

Name: Macrobiotic Adzuki Beans with Kabocha Squash
Yield: 5 servings
Cuisine: American
Ingredients: 100 ml Dried adzuki beans; 8 times the amount of the beans Water; 1 1/2 tsp Salt; 150 grams Kabocha squach (cut into 2cm cubes)

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

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

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

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

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Ingredients

5 servings

100 mlDried adzuki beans
8times the amount of the beans Water
1 1/2 tspSalt
150 gramsKabocha squach (cut into 2cm cubes)

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Steps

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!