Overview

This dish is popular with adzuki beans and kabocha squash but versatile for most types of beans and
squashes.

Ingredients

• 1cup beans
• 1 cup onion
• 2 cups kabocha or butternut squash, cut in cubes
• 2 Tbs shoyu

Directions

1. sort, wash and strain beans, put in pot, add fresh water
2. bring to boil over high flame, simmer 10 min, skim off foam if needed
3. once foaming process has stopped, cover and reduce heat to low
4. place a flame tamer under pot, simmer until beans are tender
5. remove beans from pot and place in another temporary container
6. layer in cooking pot onion, then squash, then beans on top (including liquid last)
7. simmer for 15 min
8. add shoyu, stir