leftover kombu, squash and azuki beans

I awoke before dawn to prepare for a day of travel. I had little time to cook so ate leftovers from last night’s dinner. This dish —  a protein-rich warming winter dish that strengthens the kidneys — is actually softer and more delicious on the second day.  Recipe: included; step-by-steps: not.


serves 4-6


1 cup sorted, rinsed and soaked azuki beans

1-2 inch piece kombu

2 ½ cups hard winter squash (buttercup, butternut, acorn or Hokkaido are best)

About 1 Tablespoon soy sauce (shoyu) for seasoning


Soak the beans with the kombu for 2-5 hours. Drain.

Chop soaked kombu into small pieces and place at bottom of heavy pot with lid.

Cut the squash into medium size wedges (actually the size can vary, depending on your preference.)

Spread the azuki beans over the kombu in the pot.

Arrange the squash wedges on top of the beans.

Cover with water and cook over a medium flame until it boils. Then cover and cook over a low flame for about 2 hours, until the beans and squash are soft.

Season lightly with sea salt and/or soy sauce, to taste.

Cover and let cook another 10 to 15 minutes.

Turn off flame and let sit for several minutes before serving.

©Nancy Wolfson-Moche 2014