Macrobiotic Adzuki Beans and Kabocha Squash Simmer

1. 1

   Place kombu seaweed at the bottom of a pot, add adzuki beans on top and add just enough water to cover the beans.

2. 2

   Heat over medium heat and bring to a boil.

3. 3

   Add 200 ml of water about halfway through.

4. 4

   Continue simmering for another 5 minutes.

5. 5

   Cover and reduce the heat to low, and simmer for about 30-40 minutes until the adzuki beans are tender.

6. 6

   During Step 2, while simmering the beans, add a little water periodically to maintain the water level.

7. 7

   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.

8. 8

   Once it starts boiling, cover and reduce the heat to low.

9. 9

   Simmer for about 15-20 minutes until kabocha squash is tender.

10. 10

    When adzuki and kabocha are cooked and tender, turn off the heat and leave it for a few minutes.

11. 11

    Lightly jiggle the pot to blend the ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.