Adzuki Beans with Squash

Over the weekend, I wasn’t feeling so hot. Maybe it was leftover from the colonoscopy ordeal (which went great, everything is fine — early screening a necessary thing because my father died so young of colon cancer, but good to know I’m healthy in those parts!). But it got me craving good clean food that is also easy on the stomach. Enter adzuki beans. Have you heard of them?

Adzuki beans originated in China and are still revered for their healing qualities; they are said to strengthen kidney function, among other things. Also, they are high in potassium and iron, and combined in this recipe with kombu (nutrient-dense seaweed), they are even more nutricious.

This is a recipe I adapted from The Kind Diet. I use kabocha squash if it’s available, but most of the time I can’t find it, so I substitute with acorn squash. I know it’s simple, but sometimes simple just hits the spot!

Adzuki Beans with Squash

• 1 cup dried adzuki beans
• 1 − 2 strips of kombu (find in the Asian section of the supermarket), about 4 − 6 inches long
• 2 cups vegetable broth
• 2 cups kabocha (or acorn) squash, peeled & cubed
• 2 Tbsp shoyu (or soy sauce)
• 1 cup frozen baby corn
• sea salt to taste (be careful! You might not need any with the shoyu and veg. broth)

Rinse dried beans under cold water, then place in a medium bowl with kombu. Cover with water by two inches and allow to soak overnight.

The next day, drain beans and kombu, slice kombu into thin pieces and place in large pot (preferably heavy cast iron). Cover beans and kombu with veggie broth and just enough water to cover beans. Bring to a boil.

As the beans boil, strain off any foam that rises to the top. Allow beans to boil uncovered for about 5 minutes. Cover pot and reduce to low heat. Simmer for about 40 minutes. Check the beans ever 10 minutes, adding water when the water level dips below the beans. After 40 minutes, add the squash and corn and cover pot again. Allow to cook for another 20 minutes, or until beans are tender. Add shoyu to the beans, mix, and cook another 10 minutes. Add salt to taste.

Serve piping hot just as it is, or add cilantro. We also like to slice some ciabatta alongside and let some sharp cheddar cheese melt on top. Enjoy!