Aduki Bean and Winter Squash Stew
Cozy up to a warming bowl of this satisfying stew made with aduki beans and sweet winter squash. It’s delicious!
- Yield: 6-8 Servings 1x
- Category: Soups & Stews
- Cuisine: Japanese
Scale
Ingredients
- 1 ½ cups organic aduki beans
- one 4” Piece Emerald Cove Pacific Kombu
- 6 cups filtered water as needed
- 3 cups winter squash
- 1 tsp Emperor’s Kitchen Organic Toasted Sesame Oil
- juice of 1” piece fresh ginger
Instructions
- Soak beans overnight. Discard soaking water and bring beans to boil with 6 cups filtered water and kombu. Lower heat and pressure cook for 20 minutes or 60 minutes stovetop.
- When beans are almost tender, add winter squash and simmer for 20 minutes or until squash is tender.
- Using some of the bean liquid, dilute the miso.
- Add the sesame oil and ginger juice (peel and grate the ginger, then using hands, squeeze out the juice) to the pot and heat for 5 minutes, stirring occasionally.
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