Adzuki Bean Winter Stew with Miso and Butternut Squash
"I think careful cooking is love, don't you?
The loveliest thing you can cook for someone who's close to you
is about as nice a Valentine as you can give."
- Julia Child
This earthy, nourishing dish is possibly one of my favourites for the winter season. Adzuki beans are energizing, low fat and high protein, and are considered the most 'yang' of all beans, making them ideal for helping us to keep warm in cool weather. They are also said to support healthy digestive, heart, adrenal and reproductive functions. Serve with short grain brown rice or quinoa, and the green of your choice. Serves 4-6 people.
Adzuki Bean Stew
1 cup dried adzuki beans, soaked
2 bay leaves (optional)
4 cups water
2 cups butternut squash, peeled and chopped (or acord squash)
1 carrot, cubed and sliced
1/2 tsp dried thyme
1 tsp dried savory (optional)
2-4 tablespoons miso paste (I used a light coloured miso)
1. Drain the beans. Place in a pan with the bay leaves and water, and cook over medium heat for 35-40 minutes, until almost tender. If necessary, add a bit more water.
2. Add the squash, carrot and herbs, and continue to simmer for about 20 minutes, stirring occasionally until everything is tender. You want the stew to have a slightly dry consistency.
3. When vegetables are cooked, removed the pan from heat and stir in the miso. Serve at once, with a side of quinoa or short-grained brown rice. Enjoy your masterpiece!