Adzuki Beans, Butternut Squash & Kombu
Ingredients
- 1 cup azuki beans Vata + Pitta 0 Kapha - -
- 10 cm long piece Kombu seaweed (Vata - Pitta 0 Kapha +)
- 2 cups butternut squash cut to large cubes (Vata - Pitta - Kapha 0)
- Water Vata 0 Pitta - Kapha +
- Pinch salt Vata - - Pitta 0 Kapha +
Instructions
- Soak the azuki beans in water overnight.
- In the morning strain and wash, put in a cooking pot, cover with water and bring to boil. Remove the foam.
- Pour out the water, strain and wash.
- Place again the beans in the cooking pot.
- Cover with water and bring to boil.
- Lower the flame and cook uncovered until the beans start to soften, about 45 to 60 minutes.
- Close the flame, strain and wash.
- Put the Kombu seaweed on the bottom of a heavy cooking pot and add the butternut squash cubes above it.
- Place the beans above the butternut squash.
- Add water to the pot, just up to the squash cubes (add the water close to the margins of the pot and leave the beans outside the water).
- Bring to boil slowly and without a cover.
- Once boiling, lower the flame and put back the lid.
- Cook until the beans are nearly ready (about 30 minutes) and then add sea salt.
- Continue to cook for 15 more minutes, until most liquids evaporate.
- No need to stir while cooking.
Notes
Optional additions:
Replace the butternut squash with carrots or onions.
Replace the adzuki beans with chickpeas or lentils.
Replace the butternut squash with carrots or onions.
Replace the adzuki beans with chickpeas or lentils.