Health Coach Counseling

Aduki Squash Stew

Prep time: 
10 minutes

Prep notes: 

Cooking time: 
60 minutes

4 people

1 pound winter squash (kabocha, butternut) 1 1/2 cups aduki beans, soaked 3 inches seaweed (kombu or wakame) 5 cups of water Sea salt

  • Peel and cube squash into 2-inch squares (can leave skin on if edible).
  • Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
  • Uncover and add squash cubes. Cover and simmer for 30 more minutes.
  • Uncover, add sea salt and stir until water evaporates.

  • Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.