Prep time:

10 minutes

Prep notes:

Cooking time:

60 minutes

Yields:

4 people

Ingredients:

• 1 pound winter squash (kabocha, butternut)
• 1 1/2 cups aduki beans, soaked
• 3 inches seaweed (kombu or wakame)
• 5 cups of water
• Sea salt

Directions:

• Peel and cube squash into 2-inch squares (can leave skin on if edible).
• Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
• Uncover and add squash cubes. Cover and simmer for 30 more minutes.
• Uncover, add sea salt and stir until water evaporates.

Notes:

• Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.

Credit

• Integrative Nutrition