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Adzuki beans and squash

1 cup adzuki beans
1 strip kombu
4 cups water
1 cup cubed winter squash
1/4 teaspoon sea salt

Soak the beans overnight.
Put the kombu in the bottom of a pressure cooker pot and cover with the drained adzuki beans. Pour 4 cups of water into the pot. Bring to a boil on the stove and then reduce the heat and simmer, covered, for 90 minutes.
Cube the squash. Layer the squash cubes over the cooked beans and pressure-cook for 30 minutes.
Bring down the pressure. Add the sea salt, stir gently and simmer for a further 10-15 minutes. Boil off any remaining liquid.