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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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