Macrobiotic Adzuki Beans & Kabocha Squash

• 200 ml Dried adzuki beans
• 1 sheet Kombu seaweed (10 x 10 cm)
• 300 grams Kabocha squash
• 1 tsp Salt
• 1000 ml Water

1. Cook the adzuki beans a guideline (https://cookpad.com/en/recipes/143587-macrobiotic-adzuki-beans-konbu-seaweed).
2. Since you're adding the kabocha squash later, you don't have to soften completely at this stage.
3. While the adzuki is simmering, prepare the kabocha.
4. Cut the deseeded kabocha into 2 cm wedges.
5. Make 2 cm cubes from the wedges.
6. Once the adzuki beans have softened up and nearly finished boiling, add the kabocha and simmer until softened.
7. Adjust the flavor with salt.

adzuki beans, squash, salt, water

Taken from cookpad.com/us/recipes/143593-macrobiotic-adzuki-beans-kabocha-squash (may not work)