Adzuki Bean Stew

Name: Adzuki Bean Stew
Yield: 4
Ingredients: 1 cup Dried adzuki beans, soaked; 1 ea Bay leaf; 4 cups Water; 2 cups Peeled, seeded & diced acorn or butternut squash; 1 ea Carrot, cubed or sliced; 1/2 tsp Dried thyme; 1 tsp Dried savoury; 2 - 4 Tbsp Miso

March 22, 2002 Dorothy W. - Veg Entertaining

About

Adzuki beans are used extensively in Japanese cooking. This is a classic macrobiotic dish, best served on rice or millet.

Ingredients

Dried adzuki beans, soaked		1 cup
Bay leaf		1 ea
Water		4 cups
Peeled, seeded & diced acorn or butternut squash		2 cups
Carrot, cubed or sliced		1 ea
Dried thyme		1/2 tsp
Dried savoury		1 tsp
Miso		2 - 4 Tbsp

Directions

Drain the beans and place in a pan with bay leaf and water.
Cook over medium heat for about 40 minutes, until almost tender, adding a little more water if necessary
Add the squash, carrot, thyme and savory. Continue to simmer for about 20 minutes until everything is tender, stirring occasionally. The stew should have a slightly dry consistency.
Remove the pan from the heat and stir in the miso. Serve at once.