Azuki Beans and Winter Squash
This classic macrobiotic dish makes an especially comforting meal as the weather gets colder. Red azuki beans are slightly sweet and are often used in Japanese desserts. They can be found in natural food stores or Asian markets.
- 1 cup azuki beans, rinsed and picked through
- 1 4-inch strip kombu sea vegetable
- 1 lb. butternut or other winter squash, cubed (2 cups)
- ½ tsp. salt
- 1 Tbs. low-sodium tamari or soy sauce
- 3 green onions, cut thin on diagonal