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Azuki (red) beans and squash - vegan
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Chef :
AlessandraAzuki (red) beans and squash - vegan
A simple dish that is so delicious.
It’s a macrobiotic dish that nourishes the kidneys and balances blood sugar; i love it and find it a very calming dish.
It’s great as a side or on its own at any time of day; honestly i sometimes have it as a late breakfast and it’s a wonderful way to start the day ☺️
Cooking instructions
* Step 1
In a heavy pan (with a lid for later), put the kombu and beans. Add enough water to cover the beans. Bring to the boil then turn the heat down, cover and simmer for about 45 mins until the beans are soft. Skim off any white foam that comes to the surface. Check on the water levels and add some more if needed.
* Step 2
Add the kabocha. Sprinkle a pinch or two of salt on top. Put the lid back on and simmer until the squash is soft. This takes about 20-30 mins. Don’t stir but do check that it doesn’t run dry.
* Step 3
Gently stir to mix things together. Serve and enjoy 😋
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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