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Coconut Adzuki Beans


Prep Time: 10 minutes Cooking Time: 40 minutes Yield: 4-6 servings


  • 1 cup dried adzuki beans (soaking overnight recommended but not required)
  • 1 3-inch piece of kombu
  • 1 pound butternut squash, peeled and diced
  • 1 can coconut milk
  • 1 hot pepper
  • 2 purple onions, finely diced
  • 1 clove garlic, minced
  • 2 tablespoons of olive oil


1. Cover the adzuki beans in plenty of water with the kombu and bring to a boil; simmer uncovered for 30 minutes or until soft.

2. In a separate pot, stir fry onions, garlic and squash for 3-5 minutes.

3. Add coconut milk, whole pepper and drained adzuki beans. Then cover and cook for 20 minutes.

4. Remove the hot pepper before serving.




Phone: (404) 414-9911
Mail: P.O. Box 7964, Atlanta, Georgia 30357

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