Just 3 Ingredients Adzuki Bean and Kabocha Squash Stewed in Miso (Macrobiotic)
Just 3 Ingredients Adzuki Bean and Kabocha Squash Stewed in Miso (Macrobiotic)

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, just 3 ingredients adzuki bean and kabocha squash stewed in miso (macrobiotic). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Just 3 Ingredients Adzuki Bean and Kabocha Squash Stewed in Miso (Macrobiotic) is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Just 3 Ingredients Adzuki Bean and Kabocha Squash Stewed in Miso (Macrobiotic) is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have just 3 ingredients adzuki bean and kabocha squash stewed in miso (macrobiotic) using 4 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Just 3 Ingredients Adzuki Bean and Kabocha Squash Stewed in Miso (Macrobiotic):
  1. Take 240 ml Azuki beans
  2. Take 700 grams net weight Kabocha squash (or sweet potatoes)
  3. Make ready 1/2 tsp Salt
  4. Take 1 Raisins or dried apricots
Instructions to make Just 3 Ingredients Adzuki Bean and Kabocha Squash Stewed in Miso (Macrobiotic):
  1. Give the adzuki beans a quick rinse, and let soak for 2 hours or more. Use a bit more water than enough needed to cover it and bring to a boil over a high heat.
  2. Reduce the heat to low after it comes to a boil, and boil while adding in more water until it softens. This should take about an hour. Please feel free to watch TV while you do it~.
  3. After it softens, add the kabocha squash cut into large chunks on top of the adzuki beans, cover with a lid, and stew for about 20 minutes until the kabocha squash cooks through.
  4. Finally add in the salt, turn off the heat, and the preparation is done. I think it tastes good if you let it cool once.
  5. I want to make this as soon as the thought strikes and often don't feel like soaking the beans in overnight, but please feel free to do it that way if you prefer. You can boil it in a shorter amount of time if the beans are softer (note added April 2008).

So that’s going to wrap it up with this special food just 3 ingredients adzuki bean and kabocha squash stewed in miso (macrobiotic) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!