Squash and Adzuki Beans
1 c Adzuki beans -- dried 3 1/2 c Water 1 Piece dried kombu* 1 c Butternut squash -- diced 1/2 ts Ginger root -- grated 1 tb Fresh parsley -- chopped Soak beans overnight. Drain. Place beans, water, and kombu in a medium-size saucepan. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. Stir in squash and ginger root, then cover and simmer30 minutes longer. Mix gently with a wooden spoon, and break up the kombu which has softened. Serve garnished with parsley. Recipe By : Rodale`s Basic Natural Foods Cookbook |
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