Macrobiotic Adzuki Beans and Kabocha Squash Simmer
Macrobiotic Adzuki Beans and Kabocha Squash Simmer

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, macrobiotic adzuki beans and kabocha squash simmer. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Macrobiotic Adzuki Beans and Kabocha Squash Simmer is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Macrobiotic Adzuki Beans and Kabocha Squash Simmer is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook macrobiotic adzuki beans and kabocha squash simmer using 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic Adzuki Beans and Kabocha Squash Simmer:
  1. Get 500 grams Kuri kabocha squash
  2. Get 100 grams Dried adzuki beans
  3. Get 10 cm length Kombu
  4. Get 1 Water
Steps 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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