Great Eastern Sun Print

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!




  1. 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.
  2. When beans are almost tender, add winter squash and simmer for 20 minutes or until squash is tender.
  3. Using some of the bean liquid, dilute the miso.
  4. 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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