Macrobiotic Adzuki Beans and Kabocha Squash Simmer

• 500 grams Kuri kabocha squash
• 100 grams Dried adzuki beans
• 10 cm length Kombu
• 1 Water

1. Place kombu seaweed at the bottom of a pot, add adzuki beans on top and add just enough water to cover the beans.
2. Heat over medium heat and bring to a boil.
3. Add 200 ml of water about halfway through.
4. Continue simmering for another 5 minutes.
5. Cover and reduce the heat to low, and simmer for about 30-40 minutes until the adzuki beans are tender.
6. During Step 2, while simmering the beans, add a little water periodically to maintain the water level.
7. 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.
8. Once it starts boiling, cover and reduce the heat to low.
9. Simmer for about 15-20 minutes until kabocha squash is tender.
10. When adzuki and kabocha are cooked and tender, turn off the heat and leave it for a few minutes.
11. Lightly jiggle the pot to blend the ingredients.

adzuki beans, length kombu, water

Taken from cookpad.com/us/recipes/143656-macrobiotic-adzuki-beans-and-kabocha-squash-simmer (may not work)