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Saturday, 19 June 2010 11:14

Azuki Beans with squash and Atlantic Kombu

Written by Grettir Hreinsson
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  • 150g azuki (adzuki) beans, washed and soaked over night
  • 1 strip Atlantic kombu
  • 200g hard winter squash, diced
  • Sea salt, to taste

Azuki beans: Day before wash and place in clear bowl, cover with plenty of water and set aside to soak overnight.
Atlantic kombu: Soak in warm water for 15 minutes, or until softened. Drain and chop.
Place the prepared kombu in the base of a pot then cover with the squash. Drain the beans and place on top. Add enough water to just cover the squash. Place on the heat and bring to a boil. Reduce the heat to medium-low then cover and simmer gently for about 1 hour and 40 minutes, or until the beans are 80% done. During this time, keep on topping up the water, as needed.
Now season with the sea salt, add water to the level of the beans, bring back to a simmer, cover and cook for a further 30 minutes, or until the beans are tender.
Transfer to a serving bowl and serve. Enjoy!

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