Adzuki Bean and Butternut Squash Stew

[Guest guest]

I make my own cooked adzuki beas. You can find canned

in health food store of Asian market.

 

Adzuki Bean and Butternut Squash Stew

 

1/2 cup vegetable broth

1 tablespoon fresh ginger, minced

1 tablespoon soy sauce or tamari

1 tablespoon toasted sesame oil

1 small or medium-sized butternut squash (cut in half

or two-thirds), peeled, seeds removed, cut into small

chunks

2 cans adzuki beans, drained

salt and pepper to taste

 

In a large pot or sauce pan bring broth, ginger, shoyu

and sesame oil to a light simmer. Add squash and

cover. Cook for 10 to 15 minutes or until squash is

soft. Add beans and mix well, continuing to cook for

another 2 to 3 minutes. Add salt and pepper if

necessary. Add additional broth if stew becomes too

dry. Serves 4.

 

 

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