The Kind Life
azuki beans with kabocha squash
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This was AMAZING......I had never tried azuki beans or kabocha squash before and I was worried after reading some of the responses that it may not be good but I absolutely loved this and will eat both the beans and squash again in the future!

Thank you for sharing, I love trying new things and its even better when I end up loving them smiley-wink.gif
The amount of kombu called for here must be a typo. Alicia's book calls for one 4" - 6" piece of kombu. I make this recipe all the time and love it!  I always add a little black pepper and green onions. Yum!
Ashlyn, thank you for posting this. It was truly inedible (though I forced myself because I did not want to waste food!)  On this blog it said 4 - 6 pieces of 6 inch kombu.  One piece...fine, I'll try it again! :)
I started to make this recipe from Alicia's book I had it all planed out the beans were soaking with the Kombu and all was good. In the morning I got a call from a friend and she wanted to come for dinner with some people and hang out! I thought OH NO I really wanted to make this for dinner and lunch tomorrow and now I have to serve 6 adults and only have enough beans ready to go for 4 servings with no leftovers!! So I ended up throwing all of the veggies and herbs in my fridge into this 2 butter nut squashes, a leftover leek, an onion, 5 carrots, shitaki mushrooms, 4 cloves of garlic, celery, corn, veggie stock, water, fresh thyme, basil, paprika, I just went crazy and it turned out really GREAT! love the adzuki beans! and i have leftovers for 3 days worth of lunch for two people exciting! I could NEVER have done this with a meal planned around a meat. It was so easy to just add to this recipe and make something tasty! Thanks Alicia for such a wonderful book!
  • Cully — Apr 5, 2010
  • 65
I can't find adzuki beans? I can find aduki beans and azuki beans but not adzuki beans - what kind of a mean vegan joke is that?! ;)
Made this on Monday night... had it for dinner that night and lunch yesterday and today. It's amazing!
I soaked my beans and kombu last night, and just went into the kitchen to cook this recipe.  Lucky I read the comments, because I soaked 6 pieces of kombu instead of 1! (I've lent my book to someone, hence why I'm grabbing the recipe from here).

My question now is, what on earth do I do with this extra soaked kombu?  I have just put it in an airtight container with water in the fridge, does anyone know if it's ok to store like that, and how long it keeps, and what the devil I do with it all???

I bought the squash and it was really hard and tough to cut. Did I not allow it to ripen fully?

I was looking forward to this dish as my tummy has not been well and thought it would help. I followed the recipe verbatim and must say was dissappointed. It tASTED like flavorless sweet mushy beans. Not only was it bland but it gave me terrible gas(pardon the honesty) This is despite the soaking and  kombu and removing of foam. I really loved the Kabocha but will be trying the other version of this stew in the book(non superhero), next time.
Alicia did an interview for my site, My Skin Affair, and shared her favorite skin care products, makeup, favorite spa (We Care in Desert Hot Springs, which has now been reviewed on My Skin Affair) and she also talks about her eco-friendly line of makeup brushes and The Kind Diet. Check out her interview.  It's all on My Skin Affair. www.myskinaffair.com Enjoy! I'd love to hear your thoughts.Peace.

This dish is amazing.  I especially love to make it as a soup with carrots and onions in addition to the squash.  I typically use the butternut squash alternative since I've been unable to find kobacha squash.  I also think I want to tinker with this dish by adding greens as well.

Sometimes Kabocha squash is known as Japanese Pumpkin. So try asking for that instead.

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