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.