Adzuki Bean and Winter Squash Saute

By sz8jm9

Vegan Planet - Robin Robertson
The naturally sweet adzuki bean and 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. Adzuki beans are available at natural food stores, but another red bean can be substituted if you can't find them. For a nourishing meal, serve over freshly cooked brown rice and an accompanying dark green vegetable such as kale.

Ingredients

• Changes I made:
• 1 medium-size winter squash, such as butternut, buttercup, or kabocha
• 2 Tbsp olive oil
• 3 shallots, halved and sliced
• 1/4 c. water
• 1 Tbsp tamari
• 1-15 oz. can adzuki beans, drained and rinsed
• Salt and freshly ground pepper
• I used 1/2 a red onion, since I didn't have any shallots on hand
• I used a can of red kidney beans
• I added 1 clove garlic
• I added chopped kale in the last 5 minutes to the pan
• I added a splash of red wine vinegar at the end

Preparation

Step 1

Halve, peel, and seed the squash. Cut into bite-sized pieces and set aside. Heat the olive oil 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. Add the water and tamari, cover, and cook until the squash is tender - about 20 minutes.

Gently stir in the beans and season with salt and pepper to taste. Cook until the beans are hot - about 5 minutes. Serve hot.