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.