Title: Azuki beans and squash
 Categories: None
      Yield: 1 Servings
 
      1 c  Dry azuki beans
      1    Strip kombu; 6 - 8 inches
           -long
      1 c  Buttercup squash; acorn or
           -other winter squash, cubed
           -but not peeled
    1/2 ts Sea salt
 
  Wash beans, cover with water and soak for 6 - 8 hours. Put kombu on
  bottom of pot and cover with the squash. Next add soaked, drained
  beans. Add water to just cover the squash layer. Do not cover the
  beans at the beginning.
  
  Place the bean mixture over low heat and bring to a boil slowly. Cover
  after about 10 - 15 minutes. Cook until beans are 70 - 80% done,
  about 1 hour or so. The water will evaporate as the beans expand, add
  more cold water as required to keep level constant and make beans
  soft. When beans are nearly done, add sea salt, cook another 15 - 30
  minutes.
  
  Transfer to serving bowl. Serve with brown rice.