Cozy up and enjoy this hearty combination of kabocha squash and adzuki beans in our immune-boosting stew. The squash and carrots are loaded with Vitamin A, while the garlic and onion have flu-fighting properties. This Asian-inspired stew also provides a delicious dose of protein, fiber, iron, magnesium and B vitamins.
Prep Time: 15 mins + overnight soak | Total Time: 75 mins | Serves: 6
- 1 c dried adzuki beans (or red beans), soaked overnight*
- 2” piece kombu (dried seaweed)
- 2 Tbsp olive oil
- 4 garlic cloves, mince
- 1 red onion, diced
- 4 celery stalks, diced
- 3 carrots, diced
- 1 tsp chili powder
- 1 tsp sea salt
- generous pinch red pepper flakes
- 1 tsp cumin
- 32 oz can diced tomatoes
- one-half of a kabocha or butternut squash, diced
- 1 c mirin (or ½ c rice vinegar and 2 ½ Tbsp honey)
- 1 c water
- 2 Tbsp white miso
- 3 cups baby kale or chopped kale
- cilantro, for garnish
- Drain water from beans. Place beans in a pot, add kombu and cover with cold water. Cook on high heat and bring to a boil, then reduce to a simmer. Crack the lid and leave beans to cook until tender, up to one hour. (* Alternatively, you can use 2 cans of adzuki beans or any white or red bean available an your local market and start at step 2.)
- While beans cook, in a large dutch oven or soup pot, combine oil, garlic, onion and chili powder over medium high heat. Add a pinch of salt, red pepper flakes and cumin and sauté until translucent, 8-10 minutes. Add carrots and celery and cook another 10 minutes.
- Add diced tomatoes, squash, mirin (or vinegar/honey) and 1 cup of water. Bring to a boil, cover and reduce heat to low. Cook until squash is tender, about 35 minutes. Once tender, remove a small amount of liquid and dilute miso and add back to stew. Add cooked beans and simmer until flavors meld together.
- Remove from heat, add kale and stir to combine until wilted.
- Garnish with cilantro.