28 October 2009

crazy for kabocha

tis' the season for warm, hearty stews and soups. nothing is more comforting than eating a hot bowl of goodness on a chilly fall night. this is a traditional macrobiotic recipe, with very little ingredients, but the ones used have super healing properties. high in potassium and iron, and adzuki beans are said to strengthen the kidney's functions. kabocha is a new vegetable to me, but i am officially in love. it adds a sweet little kick to the stew and makes it extra hearty. makes a big pot - lasted us for days (but typically serves 4). 

adzuki beans with kabocha squash
ingredients
4"-6" piece of kombu (dried seaweed)
1 teaspoon shoyu  (unsweetened soy sauce - can be found in most grocery stores)
1 cup dried adzuki beans
2 cups kabocha squash cut in to large chunks (peel only if the squash is not organic)
chopped fresh cilantro or parsley for garnish

directions:
combine the kombu and the beans in a bowl and cover with water by an inch or two. soak overnight. the next day, drain the kombu and beans and discard the soaking water. slice the kombu into 1"x1" squares and place them in a heavy pot with a heavy lid. add the beans and enough fresh water to just cover the beans. bring to a boil.

cut the kabocha into large chunks. it's tough to cut through, but so worth the work. we left the skin on, since we purchased a locally grown, organic kabocha. 

as the beans boil, strain off any foam that rises to the top. let the beans boil, uncovered, for about 5 minutes, as this allows the gases to release. cover the pot, reduce the heat to low, and simmer for about 40 minutes. check the beans ever 10 minutes or so, adding water to the pot if the water level appears to dip below the bean level. 

after 40 minutes, arrange the squash on top of the beans and add more water to keep the beans covered. cook for another 20 minutes, or until the beans seem soft and tender. add the shoyu to the beans, and cook 10 more minutes. 

serve garnished with the cilantro or parsley....or dive right in.

**you can use any winter squash (butternut, acorn, etc...) or even carrots in place of the kabocha in this recipe. 

5 comments:

Rose said...

I'd like to just come live with you so I can always eat your healthy foods and be warm and cozy all the time.

Ashley and Ezra said...

Okay seriously, you are such an amazing cook! Im so jealous... I think Ezra wants to live with you instead of me!

Morgan said...

Ahhh, I love both azuki and kabocha. Simple a pure recipes are my favorite. Topped with a little sesame sea salt (gamosio), there is nothing better to me. :)
Mo

Nate, Jenny and Amelia said...

I have never heard of any of those ingredients. Wow, I feel uncultured. I'm going to have to try it though because I love new stuff and it looks delicious!

Morgan said...

I meant gomasio, mixed up the letters typing, but Im sure you knew exactly what I meant...:)
Lots of love
Mo