1 cup dry azuki beans
1 strip kombu 6 - 8 inches long
1 cup buttercup/acorn or other winter squash, cubed but not peeled
1/2 teaspoon sea salt
Wash beans, cover with water and soak for 6 - 8 hours.
Put kombu on bottom of pot and cover with the squash. Next add soaked,
drained beans. Add water to just cover the squash layer. Do not cover the
beans at the beginning.
Place the bean mixture over low heat and bring to a boil slowly. Cover
after about 10 - 15 minutes. Cook until beans are 70 - 80% done, about 1
hour or so. The water will evaporate as the beans expand, add more cold
water as required to keep level constant and make beans soft.
When beans are nearly done, add sea salt, cook another 15 - 30 minutes.
Transfer to serving bowl.
Serve with brown rice.
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