How To make Squash and Adzuki Beans
1 c Adzuki beans
dried
3 1/2 c Water
1 Piece dried kombu*
1 c Butternut squash :
diced
1/2 ts Ginger root grated
1 tb Fresh parsley :
chopped
Soak beans overnight. Drain. Place beans, water, and kombu in a medium-size saucepan. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. Stir in squash and ginger root, then cover and simmer30 minutes longer. Mix gently with a wooden spoon, and break up the kombu which has softened. Serve garnished with parsley. Recipe By : Rodale's Basic Natural Foods Cookbook
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Another recipe perfect for the Fall. To truly amp up this macrobiotic dish, add some brown rice. Check out last week's blog on the macrobiotic diet. Prepare the Kabocha Squash and Azuki Beans with Kale or any of the other wonderful recipes and and you'll find yourself saying That's Vegetarian?!
That's Vegetarian is the joy and hard work of Karen Bukolt
Korean red bean rice and side dishes (팥밥)
Rice is very important to Korean cuisine. It’s the center of pretty much every meal and in fact the Korean word for “cooked rice” (bap: 밥) can also mean “meal.” Most of the time Korean eat white rice or multigrain rice, but on special occasions we prepare rice mixed with red beans, called patbap.
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Adzuki Bean Stew
Adzuki beans are not the most common bean in the American cuisine, but they are incredibly healthy and worth giving a try! This recipe comes together quick in your Instant Pot!
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Red Beans and Squash in Hoisin Sauce
Red Beans and Squash in Hoisin Sauce is a simple and elegant side dish or appetizer. The entire dish can be made in about 20 minutes. Watch the recipe, learn how to make it, and impress you family and friends.Get the Full recipe at:
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