Recipe - Azuki Beans And Squash

1 cup Dry azuki beans
1 Strip kombu; 6 8 inches
long
1 cup Buttercup squash; acorn or
other winter squash, cubed
but not peeled
One half teaspoon Sea salt

Wash beans, cover with water and soak for 6 8 hours. Put kombu on bottom
of pot and cover with the squash. Next add soaked, drained beans. Add water
to just cover the squash layer. Do not cover the beans at the beginning.

Place the bean mixture over low heat and bring to a boil slowly. Cover
after about 10 15 minutes. Cook until beans are 70 80% done, about 1
hour or so. The water will evaporate as the beans expand, add more cold
water as required to keep level constant and make beans soft. When beans
are nearly done, add sea salt, cook another 15 30 minutes.

Transfer to serving bowl. Serve with brown rice.
Posted to fatfree digest by "Jan Gordon" jan@gordon.com on Jun 1, 1998