This is a simple dish that is quite tasty and satisfying. I started with a recipe from The Kind Diet and fixed it up from there. Azuki beans are these nice little red beans from Asia that often are used in sweet desserts that contain "bean paste." They are high in flavor, fiber and protein. Butternut squash is always a winner, especially this time of year.
Soak one cup of azuki beans overnight in water.
Saute in a large pot:
1 tablespoon olive oil
2 cups chopped and peeled butternut squash (1/2 large squash)
1/2 large onion
2 tablespoons brown sugar
2 teaspoons dried rosemary
1 teaspoon sea salt
Add azuki beans and cover with 2 inches water. Bring to a boil, then lower to simmer. Serve when beans are split and soft. You may season with garlic salt for extra flavor. Here, I garnished with steamed edamame. Enjoy!!!
Mussels with Zucchini and Paprika - Over the winter, I had fun making long-simmered pots of chicken paprika and goulash, Eastern European dishes that pull at my childhood memories. You see, m...
3 weeks ago