Macrobiotic Adzuki Beans with Kabocha Squash

1. 1

   Rinse the beans and remove any broken ones.

2. 2

   Heat in a pot with a lid filled with water three times the amount of the beans.

3. 3

   Bring to a boil and remove the lid and simmer until the bean smell is gone.

4. 4

   Once the smell is gone, cover with the lid and simmer over low heat, adding more water until they are soft.

5. 5

   Once they are soft, add half of the listed amount of salt and continue to boil to let the flavor absorb.

6. 6

   Steam the kabocha squash in a steamer it can be cut with a knife.

7. 7

   Add the kabocha to the beans, flavor with the remaining salt, and continue to simmer until the kabocha softens, then it's complete!

* Per serving · 4 servings · Values may vary.

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