Squash Adzuki Bean Stew

As promised, I am delivering photographs of my squash dismemberment.

This recipe was inspired by a recipe off of the Kind Life.  I emphasize inspired as the only thing that I kept the same was the “just” of the stew: squash + beans.  Does anyone actually follow recipes word for word (not including a laboratory-type setting)?

There are many more ways to prepare squash...  I like it just on its own with a sprinkle of cinnamon.  After Thanksgiving I gorge on all of the leftover squash mixed with cranberry sauce.  One of my favorite breakfasts is squash + oatmeal/rice + carob chips.  Squash mushed up with lentils and blackberry jam is also yummy.  I digress. My point was if anyone has a suggestion for a squash-related posting, I am more than willing to supply.  This is only the beginning.

Ingredients:

½ c. adzuki beans*, soaked overnight

1 in. piece of kombu (my trusty, little seaweed buddy)

½ acorn-like squash, seeded

Olive oil

1 clove garlic

1 small red onion

14 oz. can diced tomatoes

½ tsp cumin

¼ cup rice vinegar (preferably seasoned, otherwise add 2tbsp brown sugar)

2 tbsp shoyu

Cilantro + parsley, for garnishing

*adzuki beans are particularly beneficial to the renal system (your glands and kidneys). Of course, use whichever small bean strikes your fancy for this stew! Turtle or black kidney beans would be a nice alternative.

Directions:

Unless you have Hulk muscles or own a proper chef’s knife, you will need to start by par-cooking the squash.  Hack the squash in half and scoop out the guts.  Pour a thin layer of water along the bottom of the crockpot (about 2tbsp) and place the half squash “face down” into the pot.  Cover and turn the heat to high. 

NOTE: I PUT THE SQUASH IN WRONG WHEN I TOOK MY PICTURE! FLIP IT SO THE INSIDE FACES DOWN (NOT UP, AS PICTURED)!!!!!!!!! 

While the squash enjoys its sauna, prepare the rest of the stew ingredients. Finely mince the garlic, chop the onion and go find something to occupy your time for the next 20 or so minutes.

After the squash has steamed for about 20-30min, chop the half-dome into 1 inch chunks and return to crockpot. Add the onion, garlic, cumin and about 2-3tsp olive oil. Toss the mixture around to thoroughly coat the seasonings and oil. Cover and allow to sit on high for about 10 minutes.  Return to the stew and add the diced tomatoes, rice vinegar, shoyu, pre-soaked adzuki beans and kombu. Stir well to incorporate all of the ingredients.  Cover and set the mush on low for about 8hrs.

I know. Shock-horror. 8 whole frexing hours!  Good food takes time, people.  If you feel like skimping out early, makes sure to test a few beans so you don’t murder your intestines for not following the directions.

About every 2-3 hours while the stew simmers away, add about ½ cup of water to the mixture.  This will help keep the soup from turning paste-like as the vegetables and beans absorb the moisture from the vinegar and tomatoes.

When the stew has become one homogenous mush, it is ready to serve. Top it off with some herby-greens or pumpkin seeds and its chow-time.

Go forth and make squash!

Cheers, kaite ;]