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Associate.com - Share Your Recipe!

Recipe Name: Azuki Beans And Squash Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Dry azuki beans
1 Strip kombu, 6 - 8 inches
Long
1 Cup(s) Buttercup squash, acorn or
other winter squash
cubed
but not peeled
1/2 Teaspoon(s) Sea salt
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 755
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 10.3mg
Sodium: 2219.9mg
Potassium: 794.5mg
Carbohydrates: 157.8g
Fiber: 9g
Sugar: 18.8g
Protein: 26.5g


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