Adzuki Beans, Butternut Squash & Kombu

Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Lunch, Main Course


  • 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 +


  • 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.


Optional additions:
Replace the butternut squash with carrots or onions.
Replace the adzuki beans with chickpeas or lentils.


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