- 1 cup adzuki beans, washed and soaked (over night or 6-8 hours.)

- 1 cup organically grown, unwaxed acorn or butternut squash.  Washed, seeds removed, and cubed (leave skin on).

- 1/4 teaspoon sea salt

- water 

 

Place beans in a pot.  Place squash on top of beans.  Ad just enough water to cover squash but not beans.  Place on a low flame and slowly bring to a boil.  cook for about 2 hours.  Add water occasionally as needed because the beans expand and water evaporates.  When beans have cooked for about 2 hours, add sea salt and continue cooking until most of the liquid is gone.  Place in a serving bowl and serve.

 

Option #2 add the following:

- Olive Oil

- Brown Rice Syrup or Barley Malt Syrup or Stevia

- Nutmeg powder or cinnamon.

 

Option #2

For beautiful color use acorn squash: 

Cut acorn squash into wedges (leave skin on), par boil by placing the cut wedges face down in a pan with 1/8 - 1/4 inch water.  Cover and steam until partially soft. Test with a fork. Then, place wedges, face up in a baking dish with a 1/4 in. water in the bottom. Cover and bake in the oven at 350 until tender/soft.  Cooking time for the squash could talk about 1 hour total. Test with fork.  Remove from the oven,  Drizzle 1/4 tsp olive oil on each wedge, sprinkle lightly with nutmeg powder or cinnamon and add a small sprinkle of stevia or 1/2 tsp of brown rice syrup or barley malt syrup.  Place back into the oven, uncovered at 300 degrees for 10 or 15 minutes and remove. Place 1/4 cup of cooked adzuki beans inside of each wedge and serve on a platter.