1 md Winter squash; such as
- butternut, buttercup, or
- kabocha
1 tb Olive oil -OR-
1/4 c Water; or more as needed
3 Shallots; halved & sliced
1 tb Low-sodium tamari
1 1/2 c Cooked adzuki beans -OR-
15 oz Can beans; rinsed & drained
Salt
Black pepper; freshly ground
The naturally sweet adzuki bean & winter squash complement each other
in flavor and texture, while the deep burgundy color of the beans
makes a striking contrast with the vivid orange squash. For a
nourishing meal, serve over freshly cooked brown rice and an
accompanying dark green vegetable such as kale.
Halve, peel, and seed the squash. Cut into bite-sized pieces and set
aside.
Heat the olive oil or water in a large skillet over medium heat. Add
the shallots and cook, stirring, until slightly softened, about 3
minutes. Add the squash, stirring to coat. Addd the tamari and
another 1/4 cup of water if needed. Cover, and cook until the squash
is tender, about 20 minutes.
Gently stir in the beans and season to taste with salt and pepper.
Cook until the beans are hot, about 5 minutes. Serve hot.
