This classic macrobiotic dish makes an especially comforting meal as the weather gets colder. Red azuki beans are slightly sweet and are often used in Japanese desserts. They can be found in natural food stores or Asian markets.
- 1 cup azuki beans, rinsed and picked through
- 1 4-inch strip kombu sea vegetable
- 1 lb. butternut or other winter squash, cubed (2 cups)
- 1/2 tsp. salt
- 1 Tbs. low-sodium tamari or soy sauce
- 3 green onions, cut thin on diagonal
- Place azuki beans in large nonmetal bowl, and cover with water. Let soak 8 hours, or overnight. Drain.
- Place kombu in 1 inch of water in large saucepan. Soak 10 minutes, or until soft. Add azuki beans and enough water to cover. Put lid on pan, and bring beans to a boil. Reduce heat to medium-low and simmer, covered, 25 minutes. Add squash and salt. Simmer, covered, 25 minutes more, or until squash is soft. Stir in tamari, and sprinkle with green onions.
- Serving Size: Serves 4
- Calories: 196
- Carbohydrate Content: 42 g
- Fat Content: 1 g
- Fiber Content: 8 g
- Protein Content: 10 g
- Sodium Content: 499 mg
- Sugar Content: 4 g