Adzuki Bean & Butternut Squash Stew

Adzuki Bean & Butternut Squash Stew

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  • 1/2 cup vegetable broth
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon tamari
  • 1 tablespoon toasted sesame oil
  • 1 small or medium-sized butternut squash (cut in half or two-thirds) - peeled, seeds removed and cut into small chunks
  • 2 cans adzuki beans, drained
  • Salt and pepper, to taste


In a large pot or saucepan bring broth, ginger, tamari and sesame oil to a light simmer. Add squash and cover. Cook for 10 to 15 minutes or until squash is soft. Add beans and mix well; continuing to cook for another 2 to 3 minutes. Add salt and pepper, if necessary. Add additional broth if stew becomes too dry.

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