Squash And Adzuki Beans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Beans, Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Adzuki beans, dried |
| 3 1/2 | c | Water |
| 1 | Piece dried kombu* | |
| 1 | c | Butternut squash, diced |
| 1/2 | t | Ginger root, grated |
| 1 | T | Fresh parsley, chopped |
INSTRUCTIONS
Soak beans overnight. Drain. Place beans, water, and kombu in a medium-size saucepan. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. Stir in squash and ginger root, then cover and simmer30 minutes longer. Mix gently with a wooden spoon, and break up the kombu which has softened. Serve garnished with parsley. Recipe By : Rodale's Basic Natural Foods Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 99mg
Potassium: 291.6mg
Carbohydrates: 12.3g
Fiber: 3.3g
Sugar: <1g
Protein: 3.1g