Try this Azuki Beans and Squash recipe, or contribute your own.
Suggest a better descriptionWash beans, cover with water and soak for 6 - 8 hours. Put kombu on bottom of pot and cover with the squash. Next add soaked, drained beans. Add water to just cover the squash layer. Do not cover the beans at the beginning. Place the bean mixture over low heat and bring to a boil slowly. Cover after about 10 - 15 minutes. Cook until beans are 70 - 80% done, about 1 hour or so. The water will evaporate as the beans expand, add more cold water as required to keep level constant and make beans soft. When beans are nearly done, add sea salt, cook another 15 - 30 minutes. Transfer to serving bowl. Serve with brown rice. Posted to fatfree digest by "Jan Gordon"
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 1 | ||
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Calories: 63 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 877.7mg | 30 % | |
Potassium 493mg | 13 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 13.6g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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