Macrobiotic Adzuki Beans with Kabocha Squash

• 100 ml Dried adzuki beans
• 8 times the amount of the beans Water
• 1 1/2 tsp Salt
• 150 grams Kabocha squach (cut into 2cm cubes)

1. Rinse the beans and remove any broken ones.
2. Heat in a pot with a lid filled with water three times the amount of the beans.
3. Bring to a boil and remove the lid and simmer until the bean smell is gone.
4. Once the smell is gone, cover with the lid and simmer over low heat, adding more water until they are soft.
5. Once they are soft, add half of the listed amount of salt and continue to boil to let the flavor absorb.
6. Steam the kabocha squash in a steamer it can be cut with a knife.
7. Add the kabocha to the beans, flavor with the remaining salt, and continue to simmer until the kabocha softens, then it's complete!

adzuki beans, amount, salt, squach

Taken from cookpad.com/us/recipes/168877-macrobiotic-adzuki-beans-with-kabocha-squash (may not work)