Name: Aduki Bean and Winter Squash Stew
Cuisine: Japanese
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; 2 – 3 Tbsp Miso Master Organic Traditional Red Miso; juice of 1” piece fresh ginger

aduki-bean-squash

Aduki Bean and Winter Squash Stew

Cozy up to a warming bowl of this satisfying stew made with nutrient rich aduki beans and sweet winter squash. This tasty stew is seasoned with our American-made, organic Miso Master Traditional Red Miso.

Author: Great Eastern Sun
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
2 – 3 Tbsp Miso Master Organic Traditional Red Miso
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, miso, 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 (below the boiling point), stirring occasionally.

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