Prep Time: 10 minutes
Cooking Time: 40 minutes
Yield: 4-6 servings
1 cup dried adzuki beans (soaking overnight recommended but not required)
1 3-inch piece of kombu
1 pound butternut squash, peeled and diced
1 can coconut milk
1 hot pepper
2 purple onions, finely diced
1 clove garlic, minced
2 tablespoons of olive oil
1. Cover the adzuki beans in plenty of water with the kombu and bring to a boil; simmer uncovered
for 30 minutes or until soft.
2. In a separate pot, stir fry onions, garlic and squash for 3-5 minutes.
3. Add coconut milk, whole pepper and drained adzuki beans. Then cover and cook for 20 minutes.
4. Remove the hot pepper before serving.