aduki beans with winter squash & chestnuts

Adapted from “Cooking the Whole Foods Way” by Christina Pirello & “Hip Chicks Guide to Macrobiotics” by Jessica Porter.

Aduki beans have a natural sweetness and combined with the delicate, nutty chestnuts and the soft, warm squash you get a festive winter meal. The combination of these foods will provide you with good stamina and an even temper.

Serving size: 4 - 5
Cooking time: 55 minutes (not including soaking beans overnight)

Ingredients:
1 (1-inch) strip kombu
1 cup dried aduki beans – sorted & rinsed
2 cups winter squash cubed
3 1/2 cups filtered water
1 tbsp shoyu/tamari
Cooked chestnuts (in Israel I have found beautifully delicious bottled chestnuts imported from France)

Serve with short grain brown rice or other whole grain.

Method:
1. Place kombu in bowl. Pour beans over kombu. Place enough water to cover beans. Soak overnight in refrigerator.

2. Strain and rinse beans. Tear kombu into 1inch squares and place in heavy pot. Add beans and water. Bring to a boil uncovered. Lower heat to medium and boil uncovered for 10 minutes (this will dissipate gases into the air).

3. Reduce heat, cover and simmer for 30 minutes or until beans are soft. (check every 10 minutes to make sure there is enough water in pot).

4. Add in squash cubes and cook for another 10 minutes.

5. Add in chestnuts, shoyu or tamari, mix and simmer for another 5 minutes until all liquid is absorbed.

6. Transfer to bowl and serve hot.

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