Vegetarian

Adzuki Beans with Kabocha Squash takes 20 minutes to prepare.

Adzuki Beans with Kabocha Squash takes 90 minutes to cook.

Adzuki Beans with Kabocha Squash makes 5 servings.

The ingredients for Adzuki Beans with Kabocha Squash are:

4'-6' Piece of Kombu
1 cup dried adzuki beans
2 cups (170g) Kabocha squash cut into large chunks (peel only if squash is not organic)
1 Tsp Shoyu
Chopped fresh cilantro or parsley for garnish

Here is how you make Adzuki Beans with Kabocha Squash:

Makes 5 (200g / heaping 1/2 cup) servingsSoak beans and kombu overnightDrain beans/kombu - cut kombu into 1" squares. Add beans and kombu to pot - add fresh water to just cover beans. Bring to a boil. Uncovered for first 5 minutes, skim any foam that rises to top. Cover for another 40 minutes, checking about every 10 minutes to make sure beans are still covered with water, if needed add more water. Add Kabocha squash and more water to cover beans if needed and cook for another 20 to 40 minutes until beans are tender and Kabocha is softened to desired consistency.Garnish and serve*this is a Kind Diet recipeNumber of Servings: 5Recipe submitted by SparkPeople user SHARI_YU.

The nutritional information for Adzuki Beans with Kabocha Squash is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 268.6

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 35.3 mg
• Total Carbs: 49.3 g
• Dietary Fiber: 10.0 g
• Protein: 17.7 g

The dietary needs meet for Adzuki Beans with Kabocha Squash is Vegan