Squash and Adzuki Beans

1 c Adzuki beans -- dried
3 1/2 c Water
1 Piece dried kombu*
1 c Butternut squash -- diced
1/2 ts Ginger root -- grated
1 tb Fresh parsley -- chopped

Soak beans overnight. Drain. Place beans, water, and kombu in a medium-size saucepan. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. Stir in squash and ginger root, then cover and simmer30 minutes longer. Mix gently with a wooden spoon, and break up the kombu which has softened. Serve garnished with parsley.

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