Azuki (red) beans and squash - vegan
Azuki (red) beans and squash - vegan

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, azuki (red) beans and squash - vegan. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Azuki (red) beans and squash - vegan is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Azuki (red) beans and squash - vegan is something which I have loved my entire life.

Great recipe for Azuki (red) beans and squash - vegan. A simple dish that is so delicious. It's a macrobiotic dish that nourishes the kidneys and balances blood sugar; i love it and find it a very calming dish. It's great as a side or on its own at any time of day; honestly i sometimes have it.

To begin with this particular recipe, we must prepare a few ingredients. You can cook azuki (red) beans and squash - vegan using 5 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Azuki (red) beans and squash - vegan:
  1. Make ready 3 cm square piece kombu
  2. Prepare 1/2 cup dried azuki beans OR 350g jar azuki beans - if you’re using dried beans, soak them overnight in 1.5 cups water
  3. Make ready 1 cup kabocha squash - other squash work too, cut into chunks (about 2 cm) - no need to peel
  4. Prepare sea salt
  5. Prepare if you have some, parsley is a nice garnish but that’s mainly aesthetic

Place azuki beans in large nonmetal bowl, and cover with water. Steps make Azuki (red) beans and squash - vegan. In a heavy pan (with a lid for later), put the kombu and beans. Add enough water to cover the beans.

Steps to make Azuki (red) beans and squash - vegan:
  1. In a heavy pan (with a lid for later), put the kombu and beans. Add enough water to cover the beans. Bring to the boil then turn the heat down, cover and simmer for about 45 mins until the beans are soft. Skim off any white foam that comes to the surface. Check on the water levels and add some more if needed.
  2. Add the kabocha. Sprinkle a pinch or two of salt on top. Put the lid back on and simmer until the squash is soft. This takes about 20-30 mins. Don’t stir but do check that it doesn’t run dry.
  3. Gently stir to mix things together. Serve and enjoy 😋

In a heavy pan (with a lid for later), put the kombu and beans. Add enough water to cover the beans. Arrange the squash on top of the beans and add more water to keep the beans covered. Prepare beans according to package directions. Place squash and remaining ingredients (except miso) in a large soup pot.

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