Recipe of Award-winning Macrobiotic Adzuki Beans and Kabocha Squash Simmer

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Before you jump to Macrobiotic Adzuki Beans and Kabocha Squash Simmer recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.

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We hope you got benefit from reading it, now let's go back to macrobiotic adzuki beans and kabocha squash simmer recipe. To cook macrobiotic adzuki beans and kabocha squash simmer you need 4 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Macrobiotic Adzuki Beans and Kabocha Squash Simmer:

1. You need 500 grams of Kuri kabocha squash.
2. Get 100 grams of Dried adzuki beans.
3. Get 10 of cm length Kombu.
4. Prepare 1 of Water.

Instructions to make Macrobiotic Adzuki Beans and Kabocha Squash Simmer:

1. Place kombu seaweed at the bottom of a pot, add adzuki beans on top and add just enough water to cover the beans. Heat over medium heat and bring to a boil..
2. Add 200 ml of water about halfway through. Continue simmering for another 5 minutes. Cover and reduce the heat to low, and simmer for about 30-40 minutes until the adzuki beans are tender..
3. During Step 2, while simmering the beans, add a little water periodically to maintain the water level..
4. Add the kabocha squash on top of the adzuki beans, add a pinch of natural salt and bring it to a boil over medium heat. Once it starts boiling, cover and reduce the heat to low. Simmer for about 15-20 minutes until kabocha squash is tender..
5. When adzuki and kabocha are cooked and tender, turn off the heat and leave it for a few minutes. Lightly jiggle the pot to blend the ingredients..

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