This delicious recipe came from the Institute of Integrative Nutrition, the school where I received my Health Counseling training. I varied it a bit by adding a couple tablespoons of fresh-grated ginger and ground cumin, and cooking in vegetable stock instead of plain water to fill out the flavor and enhance the nutritional value. In Chinese Medicine, aduki beans support the Kidney Qi, essential for healthy reproductive function, and the squash deeply nourishes the Spleen Qi, promoting digestive health. This stew is warming and great for people with weak constitutions.

Prep Time: 10 Minutes

Cook Time: 1 hour

Yields: 4 Servings

Ingredients:
1 pound winter squash (kabocha, butternut)

1 ½ cups aduki beans, soaked

3 inches seaweed (like kombu or wakame)

5 cups of water (or vegetable stock)

Sea salt

*Grated ginger, optional

Directions: Peel and cube squash into 2 inch squares (can leave skins on if edible)

Place washed beans and seaweed into a pot. Add water and bring to a boil. Cover and simmer for 30 minutes. Uncover and add squash cubes. Cover and simmer for 30 more minutes. Uncover, add sea salt, and stir until water evaporates.

Notes: Try with roots like carrot, parsnip, and turnip. These roots don’t need more than 20 minutes to cook with beans.