Adzuki Bean and Butternut Squash Stew

Serves about 4 to 6 people as a main dish

Many people are not familiar with adzuki beans, though they are popular in Chinese and Japanese cooking. Adzuki beans are quick cooking and extremely nutritious, and they have a distinctive, nutty taste. Serve this recipe with brown or wild rice.

• ½ to ¾ cup vegetable stock
• 1 tbsp. minced fresh ginger
• 1 tbsp. soy sauce
• 1 tbsp. toasted sesame oil
• 1 small butternut squash, peeled, seeded and cut into small chunks
• 2 15 ounce cans (or 1 cup dried beans) adzuki beans, drained (soak and cook dried beans until tender)
• 1 tbsp. red miso (or barley miso)
• to taste salt and pepper, freshly ground

Directions

1. In a large pot or saucepan, bring the stock, ginger, soy sauce and sesame oil to a simmer.
2. Add the squash and cook, covered, for 10 to 15 minutes, or until the squash is soft.
3. Add the beans and mix well, continuing to cook for 2 to 3 minutes.
4. Stir in the miso and season with salt and pepper, if it's needed. Add additional stock if the stew becomes too dry.

Source: From The Bold Vegetarian Chef by Ken Charney

Keywords: Vegetarian, Stew, Beans