1 c Adzuki beans — dried
3 1/2 c Water
1 Piece dried kombu*
1 c Butternut squash — diced
1/2 ts Ginger root — grated
1 tb Fresh parsley — chopped
Soak beans overnight. Drain. Place beans, water, and kombu in a medium-size saucepan. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. Stir in squash and ginger root, then cover and simmer30 minutes longer. Mix gently with a wooden spoon, and break up the kombu which has softened. Serve garnished with parsley. Recipe By : Rodale’s Basic Natural Foods Cookbook