Aduki Squash Stew

Aduki Squash Stew


  • 1 pound winter squash (kabocha, butternut)
  • 1 1/2 cups aduki beans, soaked
  • 3 inches seaweed (kombu or wakame)
  • 5 cups water
  • Sea salt


  • Peel and cube squash into 2-inch squares (can leave skin on if edible).
  • Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
  • Uncover and add squash cubes. Cover and simmer for 30 more minutes.
  • Uncover, add sea salt and stir until water evaporates.
  • Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.

Posted on

October 29, 2014

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