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Macrobiotic Adzuki Beans and Kabocha Squash Simmer

Macrobiotic Adzuki Beans and Kabocha Squash Simmer

During the cold season, it is a good idea to eat a lot of vegetables warms you up. This is very easy and tasty.

Ingredients: 4-5 servings

Kuri kabocha squash
500 g (with the skin, cut into bite-sized pieces)
Dried adzuki beans
100 g (soak in water for 5-6 hours)
Kombu
10 cm length (cut into 2 cm squares)
Water
as needed
Natural Salt

Steps

1. Place kombu seaweed at the bottom of a pot, add adzuki beans on top and add just enough water to cover the beans. Heat over medium heat and bring to a boil.
2. Add 200 ml of water about halfway through. Continue simmering for another 5 minutes. Cover and reduce the heat to low, and simmer for about 30-40 minutes until the adzuki beans are tender.
3. During Step 2, while simmering the beans, add a little water periodically to maintain the water level.
4. Add the kabocha squash on top of the adzuki beans, add a pinch of natural salt and bring it to a boil over medium heat. Once it starts boiling, cover and reduce the heat to low. Simmer for about 15-20 minutes until kabocha squash is tender.
5. When adzuki and kabocha are cooked and tender, turn off the heat and leave it for a few minutes. Lightly jiggle the pot to blend the ingredients.

Story Behind this Recipe

Adzuki kabocha simmer is a simple macrobiotic classic.
It is easy to make and delicious. Give it a try if you are interested!