Vegan - Macro - Yoga
1/2-cup organic adzuki beans, soaked overnight or 6-8 hours
2 cups organic buttercup squash or Hokkaido pumpkin - cut into large 1 1/2 inch chunks, don’t remove the skin if organic
2 stamp size pieces of kombu seaweed, wash and soak for 10 minutes
4-5 cups of spring water
1/8 tsp sea salt
1 tsp of rice or chickpeas miso per cup of liquid, pureed with warm water
Grated ginger to taste
Scallions or Parsley cut finely and use as garnish
Preparation: Clean and wash beans then soak 6-8 hours or overnight before cooking. This softens them and makes a more digestible dish. Place the kombu on the bottom of the cooking pot. The kombu helps to break down the beans. Then, add beans and squash. Add enough spring and start cooking the beans, squash and kombu on a medium-low flame. Checking the water level and adding more if needed. Simmering the beans on low will take about 2 hours. When beans are completely soft, remove cover and season with sea salt, miso paste and ginger. Simmer on low for another 5-10 minutes. You can remove the kombu pieces before serving. Mash beans and squash if you want a smoother consistency. Place in a serving bowl, garnish with scallions or parsley and serve.
Variation: Pressure-cooking the beans takes about 45 minutes. Use a flame tamer under the pressure cooker after the pressure comes up. When beans have cooked for 45 minutes, bring the pressure down. When the pressure is down completely, remove cover and season with sea salt, miso paste and ginger. Simmer on low for another 5-10 minutes. You can remove the kombu pieces before serving. Mash beans and squash if you want a smoother consistency. Place in a serving bowl, garnish with scallions or parsley and serve.
Optional: For a sweeter taste you may add barley malt, rice syrup, or maple syrup and simmer for 5-10 minutes before serving.
Download the Beans Cooking Video to your computer for further inspiration.
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