Aduki are small red beans cultivated for centuries in Asia. According to the Japanese, aduki are the “king of beans”.  These beans positively influence the heart and small intestine; tonify the kidney-adrenal function; detoxify the body; reduce swelling. They help to dry up damp and watery conditions such as diarrhea, edema, candidiasis, leukorrhea, and others.  They can help normalize blood sugar imbalances and minimize sweet cravings. These benefits are according to TCM Therapeutic Nutrition.

 

Ingredients

  • 2 cups dried aduki beans (option below for using canned beans)
  • 6-8 cups water (or vegetable stock)
  • 2 inch strip kombu
  • 2 Bay Leaves
  • 1 1/2 cups diced carrots 
  • 1 TB fresh grated ginger
  • 2-3 tsp. tamari
  • 2 cups winter squash (butternut, kabocha, acorn, etc.) cubed

 

Directions

  1. Cover the aduki beans with water; bring to a boil for 4 minutes uncovered. Turn off heat, cover, and soak 2-3 hours. 
  2. Discard the soaking water and add about 6 cups of water or bouillon.
  3. Add kombu and bay leaf
  4. Bring to a boil, cover and simmer for 30 minutes. 
  5. Add the carrots and squash, cover and simmer about 20 more minutes adding ginger and tamari last 5 minutes.   
  6. Turn off heat and add chopped parsley or thinly sliced scallions.
  7. You can add more liquid to make this as a soup; or less liquid to make it as a side dish. Serve millet/cauliflower and steamed greens; or with brown rice or other grain of your choice.

 

Options

If using canned beans, simmer the veggies in water or broth with kombu and bay leaf. Use 2 cans of beans for the amount of vegetables in this recipe.  When they are tender add the rinsed aduki beans, tamari, and ginger. Simmer for about 10 minutes. I like Eden brand of canned beans. They are cooked with kombu; the beans are rinsed after cooked; and they are in BPA-free cans.

 

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