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Aduki Beans & Squash Stew

Aduki beans are full of fiber and very nutritious. Paired with a winter squash, such as the butternut squash, you get a hearty stew that feels good.
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

  1. Peel and cube squash into 2-inch squares (can leave skin on if edible).
  2. Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
  3. Uncover and add squash cubes. Cover and simmer for 30 more minutes.
  4. 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.