Warming dish for the Winter: squash, azuki & kombu

Ingredients for 3-4 servings:

• 1 cup Hokkaido azuki beans, rinsed and soaked 3-5hours
• 2 cups sweet, winter squash cut in 2-3'' cubes
• 2-3 inches piece seaweed kombu, soaked and slcied into squares
• Sea salt

 In a deep heavy pot (Le Creuset works really well!), layer kombu, the chunks of squash and then the beans. Pour the bean soaking water into the pot. Bring the water level equal with the squash and bring to a boil over a low flame. Cover the pot. If neccessary, add fresh water to jsut cover the beans. Cook over a low flame for about 1 hour or until the beans and squash become soft. Open the pot and season lightly with sea salt. Let salt cook in 10-15min. If extra liquid remains, leave the pot uncovered and simmer off liquid. Remove from flame and let sit several minutes before serving.

We made it last night for cooking class (Delicious Bean Cuisine), it was yummy !!

Variations:

• use regular azuki beans if you can't get the Hokkaido one (which are the best quality, they're from Japan)
• use carrots instead of squash