Adzuki bean & Butternut squash Mash

Published March 6, 2011 by Vegan Derby Cat Party

So really, I was trying to make the Kind Diet’s “deeply nourishing” macrobiotic recipe for the Adzuki beans & squash. I had made it once, over a year ago and didn’t like it much, so I was really trying to figure out if I’d like it better with butternut squash instead of the recommended kabocha.

Turns out that for me, I just need a lot more flavor in my life! Since I’m not macrobiotic, I didn’t feel too bad about adulterating this recipe. : )

Here are my adzuki beans and kombu rinsed off after a night of soaking.

I sliced the kombu into 1″ pieces and covered everything with a good inch or two of fresh water.

Boil for 5 minutes and skim off that gas producing foam!

De-foamed.

Recipe called for 2 cups of butternut squash, which was about half of what I had. So I saved the rest for another recipe.(I could have used all of it!)

I added the squash after the beans simmered for about 25 minutes.

It’s a good thing I left the peel on the squash, because those were the only parts that really remained. The rest got pureed in there from the hour of simmering.

I added all kinds of stuff to this and kept simmering and adding to get it down to a thicker consistency and a flavor I liked, so I don’t have exact measurements this time, but here’s a list of the ingredients:

1 cup of dried adzuki beans, soaked overnight
4″ strip of dried kombu (seaweed), soaked overnight with the beans

sea salt & table salt
fresh ground smoked pepper
1/4 tsp. cumin
dried onion powder
dried garlic powder
cayenne pepper
bragg’s liquid aminos

Well, it ended up being REALLY really good and I served it over brown rice. I’ll have to make this again and figure out the seasonings for you! : )

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